2013-03-26

Ramen soup with tempura tofu

Ramen soup with tempura tofu
Author:
Category
Soups
Ingredients
  • 150 g leeks (white part only)
  • 50 g enoki mushrooms
  • Small bunch of green onions
  • 100 g tempura mix
  • 300 g tofu
  • 1 liter thick chicken or mushroom broth
  • 1 st. l. miso paste
  • 4 tbsp. l. soy sauce
  • 150 g somen wheat noodles
  • Vegetable oil for deep frying Salt
Noodles are an indispensable product of Asian cuisine. As tasteless as the air at Mount Fuji, it brings out the brightness of the sauces and spices for which it is prized. And she is also loved for her cheapness, satiety, ease of preparation. It is enough to boil the noodles properly, and all other ingredients - shrimp, vegetables or mushrooms - must be kept on fire for real moments.

Tempura tofu soup recipe


1

Cut the leek into thin strips, cut off the legs of the enoki mushrooms almost to the base. Coarsely chop the green onion. Dilute the tempura mixture with water to the consistency of liquid sour cream and salt.

2

Cut the tofu into 1.5 cm cubes.

3

Bring the broth to a boil and reduce the heat to low. Add miso paste, soy sauce and salt to taste to the broth. Strain, bring to a boil again, throw in the noodles and cook until tender.

4

Heat vegetable oil in a deep fryer or pour a thick layer into a deep saucepan.

5

Dip the tofu into the tempura mixture and fry in hot oil until golden brown. Remove with a slotted spoon and blot excess oil on a paper towel.

6

Add half a leek, green onions, mushrooms to the noodles, mix and remove from heat after a minute. Sprinkle the soup with the remaining leek and serve with fried tofu cubes.

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