Hot and Sour Ramen (Tofu and Shiitake mushroom ramen from ATK vegetarian cookbook)
This is a great ramen recipe. The original calls for ramen packets (discarding the flavoring sachets). I’ve made this with the cheap ramen and the expensive dried Japanese ramen and it is as good with both. I might try baking the tofu the next time
1 14 oz pack of firm tofu – cubed into inch squares and dried on paper towels
8 oz shiitake mushroom caps – sliced
Seasoning 1: 1 tbsp ginger, 1 tbsp garlic both finely chopped and 2 tsp sriracha
Base : 3.5 cups vegetable stock
Seasoning 2: 2 tbsp soy sauce, 3 tbsp apple cider vinegar, 2 tsp sugar
Ramen noodles from 4 packets (3 oz each)
6 oz spinach
Heat 1- 2 tbsp oil in a non stick skillet – brown the tofu on all sides (10 min). Remove tofu, add the mushrooms and brown (5 minutes). Add seasoning 1 and 30 seconds later, add the broth. Add the ramen- bring to a simmer and toss noodles around for 2-3 min till cooked. Add spinach and toss till just wilted. Add seasoning 2. Serve immediately! The ramen should be slippery and slightly brothy.
Delhi Girl Meets Food 