Hot and Sour Ramen with Tofu
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This vegetarian mash-up of a classic ramen with a hot and sour soup is simple to make, great tasting, and is perfect for a snack or main course.
Servings:
Ingredients
- 8 ounces mushrooms (sliced)
- 1 carrot (peeled and sliced)
- 1 tablespoon ginger (peeled and finely grated)
- 6 cups vegetable stock
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons rice vinegar
- ½ teaspoon five spice
- 1 tablespoon agave (or honey)
- ¼ teaspoon Tabasco (or other hot sauce)
- 6 ounces ramen noodles (this weight can vary by up to one ounce, depending on the ramen noodles that you use)
- 1 pound tofu (cut into small, spoon-sized cubes)
- 1 cup green beans (fresh or frozen, cut into spoon-sized pieces)
- 2 scallions (sliced, for garnish)
- salt
- pepper
Instructions
- Place a large saucepan (or small stockpot) over a medium-high heat. Add the mushrooms and carrot, sprinkle with salt and pepper, and cover. Cook for 3-5 minutes, stirring occasionally. If the mushrooms are fresh, water will ooze out from them. This is good. If they remain dry, add up to ¼ cup of water
- When the vegetables are mostly cooked through, add the ginger. Stir until fragrant
- Add the stock, tamari, rice vinegar, five spice, agave, and Tabasco, and bring to a boil
- Add the ramen, and when the simmer returns, reduce the heat to medium low. Cook uncovered for 4-5 minutes, separating the noodles with a wooden spoon as it simmers
- When the noodles are almost cooked through, turn the heat to high, and add the tofu and green beans. When it comes back to a simmer, reduce the heat to medium low, a gentle simmer, and cook 1-2 minutes, or until the tofu is warmed through. Taste the soup, and adjust the flavor to your liking, with tamari, vinegar, five spice, agave, or TabascoÂ
- Serve immediately, and garnish with scallions