Get through those cold, wintery evenings with these quick, super-easy and heart-warming recipes from Dr Divya Sharma, author of new book Doctor Bowl.
TOFU RAMEN
Prep time: 45 mins Cook time: 20 mins Serves: 2
■ 200g extra-firm tofu, drained
MARINADE
■ 2 tbsp soy sauce
■ 1 tsp cornflour
■ 2 garlic cloves, crushed
■ 2 tsp fresh ginger, minced
BROTH
■ 2 tbsp sesame oil
■ 4cm piece of fresh ginger, peeled and finely chopped
■ 4 garlic cloves, finely chopped
■ 1 red chilli, chopped
■ 125g shiitake mushrooms, sliced
■ 750ml vegetable stock
■ 2 tbsp miso paste
■ 120g ramen noodles
TOPPINGS
■ 3 spring onions, sliced
■ 1 red chilli, sliced
■ 1 tsp sesame seeds
■ 1 boiled egg, sliced in half (optional)
■ Handful of pea shoots
1 Cover the tofu with kitchen paper, then press it down with a heavy object for 15 mins to remove excess water. Cut into bite-sized cubes.
2 Mix all the marinade ingredients together and allow the tofu to marinate for around 20 mins.
3 Add 1 tbsp of the sesame oil to a pan over medium heat. Fry the ginger, garlic, and chilli for 2 mins, stirring to ensure they don’t burn.
4 Add the mushrooms and cook for 3-4 mins. 5 Add the vegetable stock and whisk in the miso paste until dissolved. Simmer for 10 mins, uncovered.
6 Pour the remaining sesame oil into a frying pan over a medium-high heat and fry the tofu for a few mins on each side until golden.
7 Add the noodles to the broth for the final 5 mins of cooking, then serve in bowls with the fried tofu.
8 Garnish with the spring onions, chilli, sesame seeds, boiled egg and pea shoots.
