INGREDIENTS
- ingredients (serves 1)
- 1 packet Shin Ramyun
- 1 Tablespoon Mayonnaise (vegan or vego)
- Small block of firm tofu
- 1 clove garlic
- 3/4 brown button mushrooms (you’re welcome to use shitake too)
- 1/2 tablespoon soy sauce
- 1 pinch salt
- 1 pinch white pepper
- 2 stalks spring onions
- Nori & white sesame seeds for garnish
METHOD
- Add a curved sauce pan on the stove. Add a drizzle of oil and let that heat. Meanwhile slice your tofu delicately. When the pan is hot, add the tofu. Whilst its cooking, slice mushrooms and mince garlic. Cut up spring onions too.When the tofu has cooked on both sides, add a pinch of salt and white pepper. Keep aside on a plate.
- In the same pan, toss in the mushrooms. Let that sizzle for 2 minutes. Add the garlic. As that’s cooking, add 1/2 tablespoon of soy sauce and water to de-glaze as require. Once that’s cooked, also keep side on the same plate as the tofu.
- Cut up the shin ramyun packet. In your serving bowl, add the chili powder and 1 tablespoon of mayonnaise.
- In the sauce pan, add 2 cups hot water. Let that come to a boil. Add in the noodles and the packet of dehydrated vegetables. Take two tablespoons of the hot water and add it to your serving bowl. Mix the mayonnaise and chilli powder till well dissolved. Cook the noodles for no more than 2 minutes. If it seems a little undercooked, thats completely okay. It’ll continue to cook in the broth.
- Pour the noodles with all the water into the serving bowl. Top with the tofu, mushrooms, spring onions, nori and sesame seeds. Enjoy!
