Crispy tofu and rice noodles ramen 🍜 🌱

Ingredients

• 21 cup vegetable stock
• 100 g rice noodles
• 1 pack Enoki mushrooms
• 1 pack pea snaps
• Half block medium firm tofu – cut up in 4cm cube shape
• 2 tbsp cooking oil
• 2 tbsp mirin
• 2 tbsp soysauce
• 1 tbsp sake or chinese cooking wine
• 1 tbsp grated ginger
• 1 tbsp brown sugar
• Japanese chilli called Shichimi Togarashi or can use normal chilli flakes
• Radish/grated carrot
• Coriander

Steps

1. Put some veggies stock in a medium high heat saucepan and leave it to boil.
2. On the other pan, heat on, add cooking oil until medium heat. Pan try tofu and turn them all over until all sides crisped up. Take it out on a plate
3. Back to saucepan, season your soup with sauce base ingredients. You can add more sauces if prefer
4. Add noodles, Enoki mushrooms and pea snaps, stir well for a few more minutes
5. Serve it in a noodle bowl topped up with Japanese chilli flakes- Shichimi Togarashi, radish, coriander or can add shredded carrot too. Add crispy tofu before served