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.

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2 thoughts on “Recipe: veggie tofu ramen bowl”

  1. nice recipe. Yes, it’s pretty disappointing we can’t indulge in this latest craze! I will try this, I think I might also add a really dark miso-based stock to try and get the depth of flavour a meat stock would give.

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