Sometimes you just need a big, steaming bowl of pampering – and that's exactly what this recipe is for! It has everything a veggie ramen lover could want: flavorful broth, crispy tofu, and crunchy vegetables. The best part is that it's super quick to make and works perfectly with other vegetables, too. The perfect treat after a long day.
Ingredients (for 4 servings):
- 2 x 525ml Organic Vegetable Broth Shoyu-Seaweed-Mushroom Vegan for Ramen
- 200g ramen noodles
- 250g firm tofu, cut into cubes
- 2 tbsp Organic Spicy Chili Crunch
- 1 tbsp organic gomasio
- 100g broccoli, in florets
- 100g sugar snap peas
- 2 cloves of garlic, chopped
- Spring onions, cut into rings
- Sesame oil for frying
- soy sauce
ZUBEREITUNG
- Marinate tofu in soy sauce. Fry in a pan with sesame oil until golden brown. Add organic spicy chili crunch and mix well.
- Blanch the broccoli and then briefly sauté it in a pan together with the sugar snap peas and garlic.
- Heat the broth, do not boil it.
- Cook the ramen noodles according to the package instructions and shake vigorously after draining until they are slightly creamy.
- Divide the noodles between the bowls, pour over the broth, and then garnish with the tofu, vegetables, and spring onions. Finally, sprinkle with organic gomasio to taste.