Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 400grams tofu, sliced into triangles
- 2tablespoons teriyaki sauce, reduced sugar
- 2tablespoons sesame oil, divided
- 200grams Oyster mushrooms, sliced
- 3 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and sliced into matchsticks
- 1.20L vegetable stock, made with 2 stock cubes, hot
- 250grams wholewheat noodles
- 4 medium spring onions, sliced, tops reserved
- 200grams spinach
- 1tablespoons soy sauce, reduced salt
Description
Sweet teriyaki tofu is the perfect topping for this simple vegetarian ramen.
Method
Step 1 of 5
Coat the tofu triangles with teriyaki sauce. Heat half of the oil in a large, deep pan and cook the tofu slices for 1-2 minutes on each side, remove from the pan and set aside.
Step 2 of 5
Heat the rest of the oil in a large, deep pan on medium heat and cook the mushrooms for 5 minutes until browned. Stir in the garlic and ginger and cook for 2 minutes.
Step 3 of 5
Pour over the stock, bring to the boil and reduce the heat. Simmer for 10 minutes.
Step 4 of 5
Bring the soup back to the boil, add the noodles and cook for 6 minutes, stir in the spring onions and spinach and cook for 2 minutes, until the spinach has wilted. Season with soy sauce.
Step 5 of 5
Serve in bowls with teriyaki tofu and spring onion tops on top.
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