Total fat Saturates Salt Sugar Protein21.3g 3.3g 3.5g 9.3g 20.3gTeriyaki tofu and spinach ramen
by Heather Whinney
Serves 4 | Prep 15 mins | Cook 30 mins | Calories 384 (per serving)FOR THE BASE
1.75 litres (7 cups)
vegan kombu dashi, or
vegetable stock
400g vegan
ramen noodles
FOR THE TARE
30ml (2 tbsp) light
soy sauce
15ml (1 tbsp) mirin15ml (1 tbsp) rice vinegar
5cm (2in) piece of fresh
root ginger, peeled
and gratedFOR THE TOFU
600g (2¹/ 3 cups) tofu,
sliced into strips
60-75ml (4-5 tbsp)
vegan teriyaki sauce
60ml (4 tbsp) sesame oil
salt and ground black
pepper, to taste
FOR THE TOPPINGS
200g (6²/ 3 cups) spinach
2 red peppers, seeded and
chopped into strips
2-3 spring onions, green
parts only, inely sliced
sriracha hot chilli sauce,
to serveTO MAKE THE TOFU
1 In a bowl, mix together the teriyaki
sauce with 15ml (1 tbsp) sesame
oil and season with salt and pepper.
Add the tofu and gently turn to coat.
2 Heat a little of the remaining sesame
oil in a wok or frying pan and, when
hot, add a few pieces of tofu at time.
Cook until golden, then turn and
cook the other side. Transfer to
a plate and repeat the process with
the rest of the tofu, adding more oil
as required. Put to one side.
TO MAKE THE TAR
1 Put the stock in a large pan. Mix
together the tare ingredients, add tothe stock and bring to a boil. Reduce
to a simmer, cook for 10 minutes,
then taste. You may need to add
more soy sauce, if necessary.
2 Put the noodles in a pan of boiling
water and cook for 2-3 minutes, or
according to the packet instructions.
Remove with a slotted spoon and
divide between the serving bowls.
3 Ladle over the hot stock and top
with the tofu and spinach, pushing
it into the stock so it starts to wilt.
Add the pepper slices, spring onions
and a drizzle of sriracha sauce, if
liked, to serve.The recipes on
pages 50-52 are
taken from Ramen:
50 Classic Ramen
And Asian Noodle
Soups by Heather
Whinney, published
by Lorenz Books.
(RRP £10.)