Creamy Heat Ramen

20 mins
Serves 4
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Directions

  1. 1Prepare the ingredients: Peel and grate the garlic and ginger. Zest and juice the lime. Trim and finely slice the spring onions - separate the green and white parts. Open and drain the block of tofu.
  2. 2Prepare the ingredients: Peel and grate the garlic and ginger. Zest and juice the lime. Trim and finely slice the spring onions - separate the green and white parts. Open and drain the block of tofu.
  3. 3Prepare the ingredients: Peel and grate the garlic and ginger. Zest and juice the lime. Trim and finely slice the spring onions - separate the green and white parts. Open and drain the block of tofu.
  4. 4Prepare the broth: Warm the vegetable oil and chilli crisp in the pan over medium heat. Add the garlic, ginger, lime zest and white parts of the spring onions to the pan and fry for 3-4 minutes.
  5. 5Prepare the broth: Warm the vegetable oil and chilli crisp in the pan over medium heat. Add the garlic, ginger, lime zest and white parts of the spring onions to the pan and fry for 3-4 minutes.
  6. 6Prepare the broth: Warm the vegetable oil and chilli crisp in the pan over medium heat. Add the garlic, ginger, lime zest and white parts of the spring onions to the pan and fry for 3-4 minutes.
  7. 7Add the miso, peanut butter, tahini, maple syrup and rice vinegar to the pan and stir to combine.
  8. 8Add the miso, peanut butter, tahini, maple syrup and rice vinegar to the pan and stir to combine.
  9. 9Add the miso, peanut butter, tahini, maple syrup and rice vinegar to the pan and stir to combine.
  10. 10Add the coconut milk, stir to combine and bring to a gentle simmer.
  11. 11Add the coconut milk, stir to combine and bring to a gentle simmer.
  12. 12Add the coconut milk, stir to combine and bring to a gentle simmer.
  13. 13Pour in the vegetable stock, reduce the heat and leave to simmer while you prepare the rest.
  14. 14Pour in the vegetable stock, reduce the heat and leave to simmer while you prepare the rest.
  15. 15Pour in the vegetable stock, reduce the heat and leave to simmer while you prepare the rest.
  16. 16Add the soy sauce, vegan fish sauce and lime juice, tasting as you go to season.
  17. 17Add the soy sauce, vegan fish sauce and lime juice, tasting as you go to season.
  18. 18Add the soy sauce, vegan fish sauce and lime juice, tasting as you go to season.
  19. 19Prepare the tofu crumbles: Warm the vegetable oil in the frying pan over medium high heat.
  20. 20Prepare the tofu crumbles: Warm the vegetable oil in the frying pan over medium high heat.
  21. 21Prepare the tofu crumbles: Warm the vegetable oil in the frying pan over medium high heat.
  22. 22Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy.
  23. 23Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy.
  24. 24Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy.
  25. 25Splash the soy sauce, paprika and liquid smoke into the pan and stir to coat the tofu pieces.
  26. 26Splash the soy sauce, paprika and liquid smoke into the pan and stir to coat the tofu pieces.
  27. 27Splash the soy sauce, paprika and liquid smoke into the pan and stir to coat the tofu pieces.
  28. 28Turn the heat right down and leave to stay warm.
  29. 29Turn the heat right down and leave to stay warm.
  30. 30Turn the heat right down and leave to stay warm.
  31. 31Cook the noodles: Bring a saucepan of boiling water to simmer and add the noodles, disposing of any flavour pouches that might have been included. Cook according to packet instructions (approx 3-4 minutes) then drain.
  32. 32Cook the noodles: Bring a saucepan of boiling water to simmer and add the noodles, disposing of any flavour pouches that might have been included. Cook according to packet instructions (approx 3-4 minutes) then drain.
  33. 33Cook the noodles: Bring a saucepan of boiling water to simmer and add the noodles, disposing of any flavour pouches that might have been included. Cook according to packet instructions (approx 3-4 minutes) then drain.
  34. 34Time to dress and serve: Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles.
  35. 35Time to dress and serve: Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles.
  36. 36Time to dress and serve: Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles.
  37. 37Top the noodles with the tofu crumble, sesame seeds and the reserved spring onion.
  38. 38Top the noodles with the tofu crumble, sesame seeds and the reserved spring onion.
  39. 39Top the noodles with the tofu crumble, sesame seeds and the reserved spring onion.
  40. 40Drizzle with extra chilli oil and toasted sesame oil.
  41. 41Drizzle with extra chilli oil and toasted sesame oil.
  42. 42Drizzle with extra chilli oil and toasted sesame oil.
  43. 43Top with the coriander leaves and serve immediately with broth spoons and chopsticks.
  44. 44Top with the coriander leaves and serve immediately with broth spoons and chopsticks.
  45. 45Top with the coriander leaves and serve immediately with broth spoons and chopsticks.

Ingredients

  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 2 tbsp chilli crisp
  • 2 tbsp chilli crisp
  • 2 tbsp chilli crisp
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 inches fresh ginger
  • 2 inches fresh ginger
  • 2 inches fresh ginger
  • 1 lime
  • 1 lime
  • 1 lime
  • 6 spring onions
  • 6 spring onions
  • 6 spring onions
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 3 tbsp smooth peanut butter
  • 3 tbsp smooth peanut butter
  • 3 tbsp smooth peanut butter
  • 3 tbsp runny tahini
  • 3 tbsp runny tahini
  • 3 tbsp runny tahini
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 750 ml vegetable stock
  • 750 ml vegetable stock
  • 750 ml vegetable stock
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tsp vegan fish sauce
  • 1 tsp vegan fish sauce
  • 1 tsp vegan fish sauce
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 sugar
  • 0 sugar
  • 0 sugar
  • 4 100g packs ramen noodles
  • 4 100g packs ramen noodles
  • 4 100g packs ramen noodles
  • 225 g smoked firm tofu
  • 225 g smoked firm tofu
  • 225 g smoked firm tofu
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp liquid smoke
  • 1 tsp liquid smoke
  • 1 tsp liquid smoke
  • 1 tsp chilli oil
  • 1 tsp chilli oil
  • 1 tsp chilli oil
  • 1 tbsp black sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp black sesame seeds
  • 0 toasted sesame oil
  • 0 toasted sesame oil
  • 0 toasted sesame oil
  • 0 fresh coriander leaves
  • 0 fresh coriander leaves
  • 0 fresh coriander leaves

Equipment

panfrying pansaucepanladlebowlchopsticksbroth spoons