Japanese Ramen with Silky Braised Tofu
Marigold's authentic ramen will comfort you on even the coldest of days. The base of a good ramen is a great stock - find out more in our blog.
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Cooking tools:
- Fine-mesh sieve
- Stockpot
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Freezer
- Airtight container
- Ladle
- Whisk
- Measuring cup
- Mixing bowl
Ingredients
- 1 Litre Filtered Water
- 1 Stalk Kombu
- 1 thumb fresh Ginger (2 cm)
- 3-4 dried Shiitake Mushrooms
- 1 Leek
- 1 brown onion
- 3 tbsp miso paste
- 2 tsp tahini
- 1 tbsp rice wine vinegar
- 250ml unsweetened soya milk
- 2 tsp toasted sesame oil
- 2 tsp coconut sugar (or brown)
- 1 tbsp coconut oil (optional)
- 1 x 225g can Marigold Braised Tofu
- 3 - 4 Tenderstem broccoli stalks
- 1 carrot, thinly shaved with a peeler
- 2 mushrooms
- 140g Ramen Noodles
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