Mushroom Ramen with Salt and Pepper Tofu

Mushroom Ramen with Salt and Pepper Tofu -  A big bowl of flavour - this Japanese-inspired soup is really a meal in itself
Servings: 2 yield(s)
Ingredients
  • 1 tsp table Salt
  • 1 tsp White Pepper
  • 0.125 tsp Chinese 5 Spice
  • 0.33 cup Rice Flour
  • 150 g Firm Tofu - drained and patted dry
  • Low-flavour Vegetable Oil - for shallow frying
  • 1 l Water
  • 2 tsp Sesame Oil
  • 40 ml Soy sauce
  • 30 ml vegetarian Oyster sauce
  • 5 g fresh Ginger - peeled and thinly slice (See NOTE)
  • 1 clove Garlic - thinly sliced
  • 1 long Red Chilli - seeded and thinly sliced (Optional)
  • 135 g Ramen noodles
  • 150 g Shiitake Mushrooms - sliced (OR 40g dried Shiitake - stems removed and soaked in 1 cup of boling water)
  • 3 Spring Onions
  • 1 tsp Sesame Seeds
Instructions
  1. Whisk the salt, pepper and five-spice together, in a bowl, until well combined.
  2. Mix the salt mixture into the rice flour and place on a plate.
  3. Add the tofu and gently toss to coat.
  4. Add enough oil to cover the bottom of a large frying pan and put over high heat.
  5. Fry the tofu for 1 to 2 minutes each side or until golden.
  6. Drain on absorbent paper and set aside.
  7. Place the water, sesame oil, soy, oyster sauce, ginger, garlic and mushroom soaking water (and chilli) in a large saucepan over high heat and bring to the boil.
  8. Add the noodles and cook for 2 minutes.
  9. Add the mushrooms and onions and cook for a further 2 minutes or until noodles are cooked.
  10. Divide noodles and broth between bowls and top with the tofu, sesame seeds and extra spring onion.
Recipe Notes

The easiest way to peel ginger is to scrape it with a teaspoon - this removes the skin without taking any of the flesh. The stems of dried Shiitake mushrooms are extremely tough and must be removed (snapped out) before soaking.  This does not seem to be a problem with fresh Shiitake.