This Tofu Ramen is packed with plant-based protein and nutritious black rice, it’s a visual and taste sensation!
It is also vegan and gluten-free, making it a great option for those with dietary restrictions.
Nutritional Benefits of Black Rice
Black rice is not only visually striking but also incredibly nutritious. Rich in antioxidants, particularly anthocyanins, black rice has anti-inflammatory properties and supports heart health. It’s also high in fibre, helping with digestion, and contains a good amount of protein, making it an excellent addition to your diet.
For the Broth:
4 cups vegetable broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon miso paste
1-inch piece of ginger, sliced
2 garlic cloves, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon sriracha (optional, for heat)
For the Tofu:
1 block firm tofu, drained and cubed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon corn starch
For the Black Rice:
1 cup black rice
2 cups water
Pinch of salt
For the Ramen:
200g ramen noodles (gluten-free if needed)
1 cup baby spinach or bok choy
1 cup shiitake mushrooms, sliced
1 carrot, thinly sliced
2 spring onions, sliced
Sesame seeds for garnish
1 x sliced red chilli or Nori sheets (optional)
Prepare the Black Rice: Rinse the black rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the black rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
Cook the Tofu: Preheat the oven to 400°F (200°C). In a mixing bowl, toss the cubed tofu with soy sauce, sesame oil, and corn starch until evenly coated. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through, until the tofu is golden and crispy.
Make the Broth:
In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant. Stir in the miso paste, soy sauce, and sriracha (if using). Pour in the vegetable broth and bring it to a simmer. Let it cook for about 10 minutes, allowing the flavours to meld together. Remove the ginger slices from the broth before serving.
Prepare the Ramen Noodles:
Cook the ramen noodles according to the package instructions. Drain and set aside.
Assemble the Ramen Bowls:
Divide the cooked ramen noodles between bowls. Pour the hot broth over the noodles. Top with crispy tofu, black rice, shiitake mushrooms, baby spinach (or any greens), and julienned carrots. Garnish with sliced spring onions, sesame seeds, and diced chilli or nori sheets if desired.
Serve the tofu ramen hot, allowing the flavours to come together in each bite. Enjoy your nutritious and satisfying meal!
Ordinarily, we would not recommend having this amount of carbohydrates in one meal, especially at dinner, so either have it at lunch or leave out the noodles…
For more personalised dietary advice - some clients find they are allergic to soya - please book a free Pre-Consultation.