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Crispy tofu and rice noodles ramen π π±
Introduce
Chef :
Yui MilesCrispy tofu and rice noodles ramen π π±
This is a delicious vegan/vegetarian/ plantbase noodles that I love to have on my meatless
Day π
#vegan #vegetarian #plantbase
#soupcontest
Ingredient
21 cup
vegetable stock
100 g
rice noodles
1 pack
Enoki mushrooms
1 pack
pea snaps
2 tbsp
cooking oil
2 tbsp
mirin
2 tbsp
soysauce
1 tbsp
sake or chinese cooking wine
1 tbsp
grated ginger
1 tbsp
brown sugar
Cooking instructions
* Step 1
Put some veggies stock in a medium high heat saucepan and leave it to boil.
* Step 2
On the other pan, heat on, add cooking oil until medium heat. Pan try tofu and turn them all over until all sides crisped up. Take it out on a plate
* Step 3
Back to saucepan, season your soup with sauce base ingredients. You can add more sauces if prefer
* Step 4
Add noodles, Enoki mushrooms and pea snaps, stir well for a few more minutes
* Step 5
Serve it in a noodle bowl topped up with Japanese chilli flakes- Shichimi Togarashi, radish, coriander or can add shredded carrot too. Add crispy tofu before served
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on AddingβNot Subtracting
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5. Prioritize Potassium
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