Recipe: veggie tofu ramen bowl

Ramen is fast becoming a new foody trend, with lots of new places opening up in town serving delicious bowls of noodles swimming in sweet-sour stock. Unfortunately the key component of traditional ramen is a dollop of sizzling pig fat (along with boiled bones to make the stock), so I can’t indulge in the real deal very often. But I’ve made a pretty good take on it at home a few times, perfect for cold nights and very healthy! It gets its body from marinated crispy-fried tofu, and the addition of an egg or two, swirled into the stock, makes it even more filling.