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Creamy Ramen

Original link - Yeung Man Cooking

Ingredients

  • 1/2 cup coconut cream
  • 100g extra firm tofu
  • 3 fresh shiitake mushrooms
  • 60g broccolini
  • 1 tsp cane sugar
  • 1 tsp toasted sesame oil
  • 2 tbsp chilli oil
  • 1 1/2 tbsp + 1 tsp soy sauce
  • 1 tbsp white sesame paste
  • 140g ramen noodles
  • 2 1/2 cups veggie stock
  • 2 tbsp avocado oil
  • 2 tsp dark soy sauce
  • chili threads to garnish

Instructions

  1. Bring a pot of water to boil for the noodles
  2. Scoop out the coconut cream from the can and set it aside
  3. Mash the tofu into a crumble with a fork. Finely chop the shiitake mushrooms and broccolini
  4. In the ramen bowl, whisk together the cane sugar, a splash of toasted sesame oil, 1 tbsp chili oil, 1 1/2 tbsp soy sauce, and the white sesame paste
  5. When the water comes to a boil, cook the noodles to package instructions. Stir the noodles occasionally
  6. Strain out the noodles and set aside. Toss the noodles with a splash of toasted sesame oil
  7. Whisk together the veggie stock and coconut cream in a pot heating on medium high heat
  8. Heat up a nonstick pan to medium heat. Add in the avocado oil
  9. Saute the tofu for 2-3min. Then add the broccolini and mushrooms and saute for another 2-3min
  10. Add 1 tsp soy sauce and 2 tsp dark soy sauce. Saute for another minute
  11. When the broth comes to a boil, pour it into the ramen bowl. Place in the noodles followed by the sauteed veggies
  12. Garnish with some chili threads and another tbsp of chili oil