Quick gluten-free ramen with tofu and noodles

Name: Quick gluten-free ramen with tofu and noodles
Cook time: 30 minutes
Total time: 30 minutes
Yield: 2
Ingredients: 1 packet H&B Edamame Bean Noodles; 2 packs Freja chicken broth; 1 block of firm tofu, cut into bite sized pieces; 2 large organic eggs; 1 thumb size piece of ginger; 1 bok choy, washed and quartered; 1 green onion, only the green stalk, sliced or shredded finely; 1 tbsp Yutaka white miso paste; 200g shiitake mushroom, stalks removed and sliced; 1 large carrot, peeled and sliced in thin matchsticks; 3 tbsp gluten-free soy sauce; 2 tbsp sesame oil; 2 tbsp vegetable oil; A pinch of sugar; Chilli oil and chilli flakes (optional); H&B Sesame seeds to garnish; Crispy seaweed thins to garnish

Reviewed byHolly Roper

Enjoy this warming, vitamin-packed and easy to make ramen recipe any day of the week

Ingredients

1 packet H&B Edamame Bean Noodles
2 packs Freja chicken broth
1 block of firm tofu, cut into bite sized pieces
2 large organic eggs
1 thumb size piece of ginger
1 bok choy, washed and quartered
1 green onion, only the green stalk, sliced or shredded finely
1 tbsp Yutaka white miso paste
200g shiitake mushroom, stalks removed and sliced
1 large carrot, peeled and sliced in thin matchsticks
3 tbsp gluten-free soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
A pinch of sugar
Chilli oil and chilli flakes (optional)
H&B Sesame seeds to garnish
Crispy seaweed thins to garnish

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Step 1

Put a small pan with water on the stove and bring to boil.

Step 2

Add the black bean noodles and cook for three minutes. Once cooked, remove and drain before setting aside.

Step 3

In the same pan with boiling water, add the eggs and cook for exactly six minutes for a runny yolk. Take them out and place in the bowl with iced water.

Step 4

Set a wok, or a medium pot, on the stove and heat with 1tbsp vegetable oil.

Step 5

Add the cubed tofu, sear to your liking and remove.

Step 6

In the same pan, add the shiitake mushrooms and sauté for five to six minutes, stirring occasionally.

Step 7

Once the mushrooms have softened, add the grated ginger and stir fry for 30 seconds to release the aroma. Add the chilli flakes (if using), soy sauce and a pinch of sugar, stir quickly to dissolve and pour the broth over. Bring to a boil, reduce the heat and simmer for nine minutes.

Step 8

Add the quartered bok choy, let it simmer for another minute and take off the heat. Set aside and let it cool slightly.

Step 9

In a small bowl add the miso paste, take a small ladle of the broth and mix to loosen it. Return the mixture of broth and miso to the pot and gently stir to combine and dissolve.

Step 10

Plate time: divide the noodles between two shallow bowls. Ladle the broth over and add two pieces of bok choy in each, along with the carrots and an egg each.

Step 11

Sprinkle the finely cut green onions and sesame seeds on top. Add several seaweed thins to the side of each bowl, drizzle the bowl with chilli oil, cut the egg in half and enjoy immediately.