5 Spice Tofu Ramen
When the weather starts to turn, one of my favorite things to make to settle in and get cozy is ramen. This ramen is far from authentic, and blends many different types of cuisines but man it is delicious! Quick and easy, this ramen features a 5-spiced tofu nugget that has flavors of anise, black pepper, fennel seeds, cinnamon and cloves. Pair that with fresh veggies and a creamy, spicy broth, and you've got the perfect fall meal.
Ingredients
Hodo 5-spice nuggets, cubed
1 package
Koyo tofu miso ramen
2 packages
Olive oil
2 tablespoons
Garlic cloves, minced
4
Fresh ginger, minced
1 tablespoon
Baby bok choy, chopped
2 bunches
Baby corn, chopped
14 oz can
Shiitake mushrooms, sliced
3.5 ounces
Vegetable broth
4 cups
Soy sauce
1/4 cup
Coconut milk
1/4 cup
Sriracha
To taste
Salt and pepper
To taste
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Calories per serving: 394
- In a large soup pot, bring 2 cups of water to a boil. Add the ramen noodles and spice packets and cook for 3-4 minutes.
- Meanwhile, heat olive oil in a saute pan over medium-high heat. Add the garlic and ginger, and saute for 30 seconds. Add in the shiitake mushrooms and cook for 5 minutes. Add baby corn and bok choy and continue to saute, stirring frequently, for 5-7 minutes.
- In your soup pot, add vegetable broth and soy sauce. Allow to keep boiling until your veggies are fully cooked. Add vegetable mixture to pot. Add coconut milk, sriracha, salt and pepper. Adjust seasonings to your desired taste. In the same saute pan, heat up the tofu nuggets for a few minutes. When they are cooked, add to the soup pot.
- Divide the ramen among bowls. You could add any additional toppings including sliced scallions, sesame seeds, or a soft-boiled egg.