Ingredients
- 2 pkt Obento Ramen noodles
- 300g firm tofu
- 700ml vegetable stock
- 2 tbsp soy
- 3 tbsp oil
- 2 large garlic cloves, sliced
- 2 tbsp dried shiitake
- 1 bok choy, segmented
- 2 tbsp corn kernels
- 2 tbsp furikake
- 1 spring onion, sliced
- 1 tsp togarashi shichimi
Method
- Place shiitake into a bowl and cover with 1 cup of boiling water to rehydrate.
- Heat oil in a frypan to medium heat, carefully place garlic slices into the oil. Cook garlic until both sides are golden brown, remove from frypan, set aside garlic and retain the garlic oil.
- Divide tofu into half. Using the first half, slice into 0.5cm pieces. Put the furikake onto a small dish, hold all of the tofu pieces together, then coat the outside of the tofu in the furikake.
- Using the other half of the tofu, cut into 2cm cubes. Reheat the garlic oil and fry the tofu cubes until they are golden brown, retain garlic oil.
- Pour vegetable stock and soy into a medium-sized saucepan, and heat to medium temperature. Add in 100ml of the water used to rehydrate the shiitake, bring to a boil, then reduce to a simmer for 10 minutes. Place bok choy into stock and cook for 1 minute, turn off heat.
- Prepare ramen as per packet instructions then divide between 2 bowls.
- Place the golden tofu and furikake tofu into the bowl. Place 1 tbsp of corn onto each bowl, along with garlic slices, bok choy and shiitake. Carefully pour in a generous serve of the vegetable broth, then sprinkle spring onions and togarashi shichimi onto the fried tofu. Add 1-2 tsp of the garlic oil to each bowl of ramen – enjoy!
Product used in recipe
- Obento - Ramen Noodles
