Japanese tofu ramen recipe

Japanese tofu ramen recipe

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Enjoy a delicious low-cal vegetarian ramen soup in just 10 minutes considering a few easy shortcuts.

The ingredient of Japanese tofu ramen recipe

  1. 1L (4 cups) Massel Vegetable Liquid accrual
  2. 1 tbsp miso glue gum
  3. 2 tsp sesame seeds
  4. 1 tbsp vegetable oil
  5. 200g packet Japanese-marinated tofu
  6. 2 baby buk choy
  7. 250g packet sweet potato noodles
  8. 250g packet zucchini noodles
  9. 4 x 150g packet shelf-fresh ramen noodles
  10. Soy sauce, to taste

The instruction how to make Japanese tofu ramen recipe

  1. affix the amassing and 500ml (2 cups) water in a large saucepan. Cover. Bring to boil more than high heat. edit heat to low and stir in miso.
  2. Meanwhile, cook sesame seeds in a frying pan more than medium-high heat for 1-2 minutes or until toasted. Transfer to a bowl. Heat oil in same pan. Cook tofu for 1 minute each side or until browned. Transfer to a board. Cut into cubes. Cut buk choy into quarters lengthways.
  3. ensue the buk choy and sweet potato and zucchini noodles to the saucepan. Heat for 2 minutes or until just soft. Divide ramen among serving bowls. Ladle on top of higher than some hot broth. Set aside for 1 minute to soften after that use a fork to loosen ramen.
  4. Divide the buk choy, vegie noodles and steadfast broth accompanied by bowls. summit zenith as soon as the tofu and sesame seeds. Season taking into consideration soy sauce.

Nutritions of Japanese tofu ramen recipe

calories: 443.584 calories
fatContent: 14.5 grams fat
saturatedFatContent: 2.2 grams saturated fat
carbohydrateContent: 53 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 21.2 grams protein
cholesterolContent:
sodiumContent:

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