Soul satisfying. Sounds a bit silly but there is just something about a deeply seasoned bowl of broth and vegetables that resonates within me. Especially when its cold outside. That mental lift knowing you have taken care of your body with proper nourishment and exercise can change your outlook. And we all need plenty of positivity and good health right now.
What’s wonderful about this recipe is how adaptable it is- add roasted halved grape tomatoes, bits of roasted cubed butternut squash, sliced Persian cucumbers, fresh bean sprouts- items to add different textures that flavors meld well together. But I will give you the core. And you will like it. Mic Drop!
The main aspect of this recipe is staging- cooking individual items separately then assembling. And keeping the broth hot. Very hot.
Do the onions the day before or earlier in the day so have time to combine flavors. Start the tofu process 2 hours before so dry as possible.
Ramen with Tofu, Shrimp and Mushrooms.
1 Box Chicken Stock (The Whole Foods organic or Simple Truth Organic are both good options)
1 Stalk Lemongrass, 3″ long
1 Slice of peeled Ginger 1/4″ thick by 1″ long
2 T Kikkoman Soy Sauce
1 T Worcestershire Sauce
1 Pkg Fresh Ramen Noodles (I use Hokkien Stir-Fry Noodles)
4 Radishes washed and sliced thin
2 Eggs, Soft-boiled or 4 eggs for four bowls. ( I did 2 with plenty of leftovers for two next day. And made 2 eggs the next day)
2 sheets of Nori sliced short side into thin slices.
1 Pkg Extra Firm Tofu (Note: if you prefer not doing the pressing, buy precooked fried tofu. Whole Foods carries this in their deli section)
8 Oz Pkg of Fresh Mushrooms
Quick Pickled Red Onions* (Recipe follows)
8 Oz Peeled Shrimp, No Tails. I like Jumbo
4 Oz. Baby Spinach, Fresh
Neutral Oil for sautéing-
Sliced Water Chestnuts, optional
Putting It Together:
Quick Pickled Onions: Can be done the day ahead. And will keep for 2 weeks in the refrigerator. To a small sauce pan add in 1/2 C Apple Cider vinegar OR 1/2 c white vinegar. Add in 1 1/2 T sugar, pinch of kosher salt. Heat till sugar dissolves. Remove from heat. Add in 1 medium red onion thinly sliced. Let cool. Best if you can let rest for at least 1 hour. Refrigerate left overs.
Before you begin, if not using pre-fried tofu, drain your tofu, cut into 6 equal slices running the length of the tofu. You will cube later. Press between to paper towels. I like to put some on bottom, some on top and top with heavy plate. You may need to change paper towels multiple times. When dry, cut into cubes. Toss the cubes in 1 T corn starch and 1 T soy sauce.
In a medium saucepan, heat the chicken stock. Add in Worcestershire, Soy Sauce, Ginger, and bruised stalk of Lemongrass. To bruise, smash with a chefs knife- not to pulp, but areas that have ‘broken. Heat while you begin the other prep. Before serving, remove the lemongrass and ginger.
Heat a large cast iron pan, or wok to medium. Add 2 T vegetable oil. When shimmering, add in dressed tofu. Fry till crisp on most sides. When done, remove to plate to stay warm.
Next, sauté the shrimp: 1 T vegetable oil, (use the same wok or pan) add in garlic and shrimp together. Try not to sneak a piece. I can’t resist. Cook till pink but not hard. Remove to plate and keep warm.
While shrimp is cooking, soft boil the eggs. Bring water to boil in sauce pan. Enough water to cover the eggs by an inch. Place room temp eggs into boiling water. Set your timer to 6 minutes. When timer goes off, remove eggs to ice/water in bowl.
Sauté the mushrooms till browned. Set aside and keep warm.
Add another 1 1/2 T vegetable oil to hot wok. Add in the package of ramen noodles and stir fry for 2 minutes. Some edges will be crispy!
Divide the noodles into bowls. This makes 4 generous bowls. Put 1/4 of the spinach in the bottom of 4 bowls. Top with 1/4 of the ramen noodles. Pour or spoon hot broth over the noodles. Add the toppings: sliced radishes, sliced water chestnuts, shrimp, mushrooms, tofu and nori. Top with halved egg. And a squeeze of fresh lime juice.
SO good and so nourishing.