Kimchi Ramen
Ingredients
The tofu
-
1
tbsp
olive oil
-
⅓
block
medium-firm tofu, sliced into 6 pieces
-
2
tbsp
corn starch
-
1
tsp
garlic powder
-
½
tsp
salt
-
½
tsp
ground pepper
The kimchi ramen
-
1
tbsp
olive oil
-
4
pieces
mushrooms, sliced
-
1
inch
ginger, minced
-
2
cloves
garlic, minced
-
1
tbsp
vegetable stock paste
-
½
tsp
chili flakes
-
3
tbsp
soy sauce or tamari
-
3
cups
water
-
1
package
ramen noodles
-
½
cup
kimchi
-
to taste
cilantro and green onion for garnish
Instructions
- Preheat the oven to 425°F and toss the tofu slices with olive oil, corn starch, garlic powder, salt, and pepper, then bake for 15-20 minutes until golden brown.
- In a medium pot over medium heat, add olive oil and sauté the mushrooms until softened.
- Add minced ginger and garlic, sauté until fragrant.
- Stir in vegetable stock paste, chili flakes, soy sauce, and water, then bring to a simmer.
- Add ramen noodles and cook until done, then stir in kimchi.
- Serve the ramen garnished with crispy tofu, cilantro, and green onion.
Nutrition Facts (estimated)
Servings
1-2
Calories
464
Total fat
25.5g
Total carbohydrates
34.2g
Total protein
28.7g
Sodium
1637.3mg
Cholesterol
0mg
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