Miso Tofu and Ginger Ramen

Serves
2

Prep Time
10 minutes

Cook Time
20 minutes

Ingredients

Broth:

• 2 garlic cloves, crushed
• 1-inch piece ginger, peeled and grated
• 1 tbsp brown rice miso paste
• 1-2 tbsp tamari soy sauce
• 600ml vegetable stock
• 2 x The Turmeric Co. Raw Turmeric & Ginger shots
• 200g extra firm tofu, in cubes

Bowl:

• 1 tbsp tamari soy sauce
• 2 portions of noodles
• 100g broccoli
• 1 carrot, peeled and chopped into matchsticks
• 2 spring onion, thinly sliced

To serve: fresh herbs, sesame seeds, chilli flakes

Extras: sriracha, sesame oil

Directions

Make the broth: add the garlic, ginger, miso paste and tamari to a blender and blitz to a paste. Add to a saucepan with the vegetable stock and Ginger Turmeric Shot (save 1 tbsp for the tofu) and warm slowly, stirring to dissolve the paste. Leave to one side over a low heat for 10-20 minutes and sieve before using.

Heat some sesame or olive oil in a large frying pan and add the tofu cubes and stir-fry for a few minutes until really crispy. Now add 1 tbsp of tamari and 1 tbsp Ginger Turmeric Shot and fry for another minute or so. Remove from the pan.

Now add the broccoli to the frying pan with a splash of water, place a lid on and steam-fry for a few minutes until tender but with some bite.

Meanwhile, cook the noodles according to packet instructions, drain and run under cold water.

Divide the noodles between two bowls and pour over the broth. Top with the tofu cubes, broccoli and carrot. Serve with fresh herbs, sesame seeds and chilli flakes, if you like, and any other extras.