This is phenomenal and makes such a beautiful light meal that is so packed with flavour. We crisp some firm tofu and mushrooms in our airfryer, add to this aromatic umami broth and serve with some pink pickled radish – wonderfully tasty!

Crispy Tofu and Mushroom Ramen

Name: Crispy Tofu and Mushroom Ramen
Total time: 30 min
Ingredients: 1 tbsp dried seaweed (chopped finely ); 1 bunch scallions; 50 g radish stalks (celery works too); 1 onion; 2 cloves garlic; 1/2 thumb size ginger; 1 tbsp sesame oil; 1 star anise pod; 2 cinnamon sticks; 1 red chilli; 2 litres veg stock; 1 tbsp miso; 3 tbsp tamari; 8 g dried mushroom ((porcini or shiitake)); 15 g coriander; 300 g noodles of choice; 200 g firm tofu; 30 g oyster mushroom; 2 tbsp tamari; 1 tbsp coconut sugar; 1 tsp miren; 2 tbsp sesame seeds; 5 fresh radish pickled; 30 ml vinegar ()

Takes 30 minutes

Serves 4

Ingredients

Broth ingredients

1 tbsp dried seaweed chopped finely
1 bunch scallions
50 g radish stalks celery works too
1 onion
2 cloves garlic
1/2 thumb size ginger
1 tbsp sesame oil
1 star anise pod
2 cinnamon sticks
1 red chilli
2 litres veg stock
1 tbsp miso
3 tbsp tamari
8 g dried mushroom (porcini or shiitake)
15 g coriander
300 g noodles of choice

Crispy Mushroom and Tofu

200 g firm tofu
30 g oyster mushroom
2 tbsp tamari
1 tbsp coconut sugar
1 tsp miren

To serve

2 tbsp sesame seeds
5 fresh radish pickled
30 ml vinegar

Instructions

First let's pickle the radish – finely slice them and add to a glass along with the vinegar and cover with water. If you do have any brine from pickling some red cabbage add it in as it will give the radishes a beautiful pink hue. Leave to pickle while you make the other components
For the broth, peel and finely dice the onion and garlic, chop the white part of the scallions/ green onions, finely dice the ginger, and ½ red chilli. Heat a large pot on high heat, approx 5L, add in 1 tbsp of sesame oil and once hot add in the diced onion, ginger, chilli and white part of the scallion along with the seaweed and a pinch of salt and cook for 3-4 mins stirring constantly. If it starts to catch, add in a couple of tbsp of veg stock and dislodge any stuck parts to form a base sauce. Finley dice the stalks of the coriander and add to the pot. Add in the veg stock, cinnamon quills and star anise pod along with the tamari and miso and stir to bring together. Bring to a boil and reduce the heat so it simmers for 5 mins.
For the crispy tofu and mushrooms, finely slice the mushrooms lengthwise approx ½ cm thick. Cut the tofu into 1-2cm cubes. Preheat your airfryer on a bake function at 180 degrees c for 10 mins. Add in the tofu and mushrooms along with 5 sprays of oil (approx 1/2tsp) and mix well and put into the airfryer to bake for 10 mins. Once or twice through the baking process open the door and give the tofu and mushroom a good shake to move it around so it cooks evenly. In a large bowl add in 2 tbsp of tamari, coconut sugar or brown sugar, mirin or vinegar and mix well, carefully take out the tofu and mushrooms and add to the bowl with this sauce and mix well, put back in the hot air fryer for a final 5 mins to crisp up. Remove and set aside to serve.
Cook the noodles as per the pack instructions and drain and rinse to prevent them sticking together Finely dice the coriander leaves, remaining ½ chilli, remaining green part of the scallions so they are ready to serve.To plate up, divide the cooked noodles between 4 bowls, pour over the broth, the green scallions, next tofu and mushrooms, some sliced chilli and sesame seeds on top lastly followed by some pickled radish.enjoy!