serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 cups water
- ¼ cup furikake – sea salt or wasabi flavour
- 150 g firm tofu
- 1 tbsp sesame oil, plus extra for drizzling
- 1 packet good-quality store bought ramen
- ½ cup button mushrooms
- 6 tinned baby corn, cut widthways into round slices
- 1 baby bok choy, chopped
- 1 broccoli, roughly chopped (optional)
- ½ tsp rice wine vinegar
- 4 slices pickled ginger, thinly sliced
- 1 spring onion, thinly sliced
- 1 long red chilli, thinly sliced
Instructions
- Add the water to a medium saucepan and bring to the boil. Meanwhile, sprinkle the furikake onto a small plate (shake the jar to reassemble the ingredients). Cut the tofu into 2 cm cubes and roll in the furikake.
- Heat the sesame oil in a large frying pan and cook the tofu on all sides, until crisp and golden. Set aside.
- When water has boiled, cook the ramen noodles and seasoning packets according to the package directions. In the last minute of cook time, add the mushrooms, corn and bok choy (and broccoli, if using).
- When vegetables are cooked, stir in the rice wine vinegar. Divide the noodles between bowls. Top with the crispy tofu, pickled ginger, spring onion and chilli if you like.
- Drizzle with extra sesame oil and serve immediately.
Note
• This recipe used Nongshim Shin Ramyun Gourmet Spicy ramen.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
