Ramen vegan with fried tofu and shiitake cheese
Bon clairement ça fait 2 mois qu’on enchaîne les trucs sucrés, entre la galette, les crêpes et les bugnes… du coup je me suis dit qu’une petite soupe serait bienvenue ! Ici on adore la soupe ramen avec plein de petites choses dedans, le ramen est un plat qui varie au gré de nos envies. Ici je vous propose une version de ramen vegan au tofu frit et shiitakés sautés, une version que les enfants adorent manger sans le bouillon (et c’est plus simple pour eux, entre nous),et moi je me régale de ce bouillon savoureux et léger.
Le ramen est un plat simple, fait avec ce qu’on a sous la main,
no fuss, you can even do it with what you have in the fridge and swap the shiitakes for button mushrooms, tofu with a soft-boiled egg, put some cabbage in it…. in short the only base to have are ramen noodles (yes because with crozets, understand that it won't be quite the same !!!). At home it is often served with lactofermented vegetables., here pak choy cabbage, it brings a touch of freshness and acidity to the dish that I love ! You can go there with your eyes closed, it's quick to do, and what could be more satisfying than eating from a bowl with chopsticks ?! For me nothing !
Ramen vegan with fried tofu and shiitake cheese
POUR 4 PEOPLE
- 300 g ramen noodles
- 200 g the shiitakes
- 2 green onion stalks (cébette)
- 400 g de tofu nature
- fresh herbs (optional)
- 5 cl de tamari
- 1 clove garlic
- Hot pepper (to taste)
- neutral vegetable oil
FOR THE BROTH
- 1 liter of water
- 1 tablespoon soy miso
- 5 died in cl
- 5 cl de tamari
- the green of a leek
- 2 cloves of garlic
- 1 star anise (star anise)
- 1 piece of kombu seaweed
- 1 piece of fresh ginger (1 thumb)
- shiitake feet
- You sell
- Neutral vegetable oil
- Start by preparing the broth, for that, Heat a drizzle of oil in a casserole then add the minced green leek, shiitake stalks and crushed garlic. bring back 5 minutes on low heat.
- Add water, ginger washed and chopped (no need to peel it), anise, and eyes, mirin and tamari.
- Let it cook covered 30 minutes.
- At the end of 30 minutes, add the kombu and continue cooking 15 minutes.
- In a pot, cook ramen as directed on package and set aside.
- Slice the shiitake mushrooms and the green onion into sticks. 5 cm.
- Heat a drizzle of oil in a pan and add the shiitakes, chilli and crushed garlic clove. Cook 5 minutes over high heat while stirring then deglaze with the tamari. continue cooking 3 minutes, stirring well.
- Cut the tofu into slices, drain on absorbent paper, season with 2 sides and fry in a pan with oil, 3 minutes on each side.
- Filter the broth, adjust the seasoning and put the ramen to warm in it.
- Serve in a deep plate and add the fried tofu on top, stir-fried shiitakes, minced green onion and fresh herbs if desired !
