Ingredients
- 1 Block Tofu
- 2 x 150g Obento ramen noodles
- 2tsp Lee Kum Kee Sesame Oil
- 1tbsp Garlic (minced)
- 1tsp Ginger (minced)
- 2tbsp White miso paste
- 1tbsp Obento mirin seasoning
- 2tsp Sweet Soy Sauce
- 2 Vegetarian Chicken Stock Cubes
- 500ml boiling water
- 225g bean sprouts
- 150ml soy milk
- 1 spring onion (sliced)
- Nori sheets
Method
- Dissolve chicken stock cubes in boiling water. Add stock, sesame oil, garlic, ginger, miso, mirin and soy sauce to pan and bring to boil over medium-high heat.
- 2 Reduce heat to medium and add bean sprouts. Cook for 2 minutes then add soy milk. Do not bring to boil. Once heated add noodles and simmer for 3 minutes.
- While sauce/noodles are cooking, cook the tofu in a fry pan over medium-high heat until edges are just golden (about 4 minutes each side).
- Once both sauce/noodles and tofu are cooked, divide the noodles and sauce between two bowls, divide tofu between the two bowls, add sliced spring onion and cut nori sheet to taste.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
