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HEALTHY HOMEMADE TOFU & SOBA RAMEN Recipe (Gluten Free & Vegan)

HEALTHY HOMEMADE TOFU & SOBA RAMEN

(Gluten Free & Vegan)

Ingredients

Broccoli florets- 30 gms.

Pokchoy Stalk with leaves intact- 30 gms.

Button Mushrooms, Only head ( You are free to use any other good quality exotic Mushroom)- 30 gms.

Tofu, cut into 1 inches dice- 50 gms.

Boiled Soba Noodles- 120 gms.

TO MAKE BROTH-

Garlic, chopped- 2 tsps.

Ginger, chopped- 2 tsps.

Onion, sliced- 30 gms.

Button Mushroom, sliced- 30 gms.

Vegetable Stock- 750 ml.

Red Miso Paste- 1 ½ tsps..

Dark Soy Sauce- 1 tsp.

Cooking Oil- 1 Tbsp.

Sesame oil- Few Drops

Salt- To taste

White Pepper Powder- To taste

FOR GARNISH-

Spring Onions

Fresh Red Chilly, Sliced

Directions-

  1. In a hot saucepan take cooking oil. Add chopped garlic, ginger and cook for 30 seconds. Add sliced onion and cook for more 1 minute. Add sliced mushrooms and cook until mushrooms are brown.
  2. Add vegetables stock in saucepan. Add miso paste, add soy sauce and mix well. Cook for 10-15 minutes on simmering.
  3. Allow broth to get cold. Blend the broth well in a food processor and strain it in saucepan.
  4. Simmer for another 5-6 minutes. Keep skimming the broth if you watch any froth on top of broth.
  5. Add sesame oil and adjust seasoning.
  6. Sauté all the vegetables (Broccoli, Mushrooms and Pokchoy) separately on high flame and arrange in a nice ramen bowl. Sear the Tofu pieces until light brown in color and arrange in the ramen bowl. Place boiled noodles in middle of vegetables in ramen bowl.
  7. Heat the prepared broth and pour carefully in ramen bowl. Garnish with spring onion and fresh red chillies and enjoy.
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