Ramen
Coffey
If you’d like your ramen to have a deeper flavor, you can add some more aromas or sauces.
People: 1
40 min

Ingredients

15 grams
Almonds
30 grams
Arugula
0.25
Cucumber
0.75 tbsp
Lime
0.75 tbsp
Miso
50 grams
Noodles
1 tbsp
Olive Oil
0.5
Onion
0.75 tbsp
Rice Vinegar
1 tbsp
Soy Sauce
220 ml
Stock
50 grams
Tofu

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Prep

  1. Slice your cucumber and tofu as you like. Try to ensure all pieces are roughly the same size.
  2. Finely chop your onion.
  3. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Boil noodles according to instructions on package.
  2. Heat olive oil in a pot and add onion, and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Tofu and fry for 15 minutes.
  4. Add miso and soy sauce and mix.
  5. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  6. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lime and rice vinegar and mix.
  2. Add your noodles to the soup and mix.
  3. Add Almonds, Arugula and Cucumber on top.