Directions
- 1Prepare the broth: Heat vegetable oil and chilli crisp, then fry garlic, ginger, turmeric, lime zest, and spring onion whites for 5 minutes. Add miso, peanut butter, tahini, coconut milk, and vegetable stock. Simmer.
- 2Prepare the tofu crumbles: Fry the tofu until golden, then add soy sauce, liquid smoke, and chilli oil to coat.
- 3Cook the noodles: Add noodles to the broth and cook according to package instructions.
- 4Serve: Divide noodles into bowls, pour over the broth, drizzle with chilli oil, and top with tofu crumbles, green spring onions, coriander, sesame seeds, and lime wedges.
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp chilli crisp
- 4 cloves garlic
- 2 inches fresh ginger
- 1 inch fresh turmeric
- 1 lime
- 6 spring onions
- 2 tbsp miso paste
- 3 tbsp smooth peanut butter
- 3 tbsp tahini
- 400 ml coconut milk
- 1.5 litres vegetable stock
- 1 salt
- 1 pepper
- 1 sugar
- 4 100g packs ramen noodles
- 2 tbsp vegetable oil
- 1 225g block smoked firm tofu
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1 tsp chilli oil
- 1 chilli crisp
- 1 toasted sesame seeds
- 1 fresh coriander leaves
Equipment
panspoonbowl
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