om living
Serve 6
Ingredients
- 2 tbsp toasted sesame oil
- 1 large red onion, thinly sliced
- 8 cloves garlic, finely sliced
- 6 baby pak choi, quartered through the root
- A thumb sized piece of fresh ginger, peeled and cut into
small matchsticks - 1 small bunch coriander, stalks and leaves separated and
stalks finely sliced. - 225g (3 cups) chestnut mushrooms, wiped and
thickly sliced - 2 tbsp mushroom ketchup
- 6 tbsp soy sauce
- 2 tbsp mirin
- 2 star anise, whole
- 2 vegetable stock cubes, preferably organic
- 1.5L (6 ½ cups) water
- 200g udon noodles, dried
For the crispy tofu:
- 400g extra-firm tofu, drained, pressed and cut into cubes
- 4 tbsp sunflower oil
- 4 tbsp cornflour
- Sea salt and black pepper, to taste
Method
1. Heat a large saucepan or stock pot over a medium heat
and add the sesame oil. When the oil is hot, add the sliced
mushrooms and sauté over a high heat to brown them on
the outside.
2. Add the garlic, star anise and ginger to the mushrooms and fry
for a few seconds until fragrant.
3. Place all the other ingredients, except the coriander leaves,
into the pan and mix together. Bring to a simmer and cook very
gently for 10 minutes or until noodles are just soft.
4. In a bowl, toss the tofu cubes with the cornflour and some
seasoning. Heat the oil in a frying pan and add the tofu.
Fry until golden and crispy on all sides. Remove from the
pan and leave to drain on a plate lined
with kitchen paper.
5. Add the coriander leaves, reserving
a few for garnish.
6. Serve the soup in warmed
bowls, ensuring the ingredients
are evenly distributed.
Top with the crispy tofu,
some coriander leaves and
a drizzle of soy sauce and
sesame oil, if you like.Easy Mushroom and Pak Choi Ramen