Crispy Fried Tofu and Mushroom Ramen
- 2 tbsp Knorr Miso Mushroom Liquid Seasoning
- 400 g tofu
- 200 g fresh ramen noodles
- 2 pak choi
- 100 g shiitake mushrooms
- 1 carrot
- 50 g beansprouts
- 1.5 l water
- 1 medium-sized piece of ginger
- 1 garlic clove
- 1 tbsp vegetable oil
- 2 tbsp cornflour
- 1 tsp black sesame seeds
- 1 spring onion
Pour the water into a saucepan and add the sliced mushrooms, Knorr Miso Mushroom Liquid Seasoning, sliced ginger, garlic then bring to a simmer.
Cut the tofu into cubes and dust with cornflour then heat the oil in a frying pan and fry until golden.
Cook the noodles in boiling water then divide between serving bowls.
Slice the carrot and pak choi then add to each bowl along with the beansprouts.
Strain the broth over the noodles and top with the crispy tofu, sesame seeds and sliced spring onion.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||299.648 kcal|
|Protein (g)||15.693 g|
|Sugar (g)||3.616 g|
|Fat (g)||9.196 g|
|Fibre (g)||6.738 g|
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