Crispy Tofu and Mushroom Ramen
This is phenomenal and makes a beautiful light meal packed with flavour. We crisp firm tofu and mushrooms in our air fryer, add them to an aromatic umami broth, and serve with pink pickled radish – wonderfully tasty!
Takes 30 minutes
Serves 4
Ingredients
Broth ingredients
- 1 tbsp dried seaweed (chopped finely)
- 1 bunch scallions
- 50 g radish stalks (celery works too)
- 1 onion
- 2 cloves garlic
- 1/2 thumb-size ginger
- 1 tbsp sesame oil
- 1 star anise pod
- 2 cinnamon sticks
- 1 red chilli
- 2 L veg stock
- 1 tbsp miso
- 3 tbsp tamari
- 8 g dried mushroom (porcini or shiitake)
- 15 g coriander
- 300 g noodles of choice
Crispy Mushroom and Tofu
- 200 g firm tofu
- 30 g oyster mushroom
- 2 tbsp tamari
- 1 tbsp coconut sugar
- 1 tsp miren
To serve
- 2 tbsp sesame seeds
- 5 fresh radish pickled
- 30 ml vinegar
Instructions
- Pickle the radish:Finely slice the radishes and place them in a glass jar with the vinegar. Cover with water. If you have any brine from pickled red cabbage, add it to give the radishes a beautiful pink hue. Leave to pickle while you prepare the rest.
- Prepare the broth:Peel and finely dice the onion and garlic. Chop the white part of the scallions, and finely dice the ginger and ½ of the red chilli. Heat a large pot (approx. 5L) over high heat, add the sesame oil, and once hot, add the diced onion, ginger, chilli, and the white part of the scallions along with the seaweed and a pinch of salt. Cook for 3–4 minutes, stirring constantly. If it starts to stick, add a couple of tablespoons of vegetable stock to deglaze the pan and form a base sauce.Finely dice the coriander stalks and add them to the pot. Then, add the vegetable stock, cinnamon sticks, star anise, tamari, and miso, and stir to combine. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Make the crispy tofu and mushrooms:Finely slice the mushrooms lengthwise (approx. ½ cm thick) and cut the tofu into 1–2 cm cubes. Preheat your air fryer to 180°C on the bake function for 10 minutes. Add the tofu and mushrooms to the air fryer with 5 sprays of oil (approx. ½ tsp), mix well, and bake for 10 minutes. During baking, shake the air fryer basket once or twice to ensure even cooking.In a large bowl, mix 2 tbsp tamari, coconut sugar or brown sugar, and mirin or vinegar. Remove the tofu and mushrooms from the air fryer, add them to the bowl with the sauce, and toss to coat. Return them to the air fryer for another 5 minutes to crisp up. Remove and set aside.
- Cook the noodles:Cook the noodles according to the package instructions. Drain and rinse them to prevent sticking.
- Prepare garnishes:Finely dice the coriander leaves, the remaining ½ chilli, and the green parts of the scallions.
- To serve:Divide the cooked noodles between 4 bowls. Pour the broth over the noodles, then add the crispy tofu and mushrooms. Top with the chopped scallions, coriander leaves, sliced chilli, sesame seeds, and pickled radishes. Enjoy!