vegetarian – Carmen Godley

I found a brilliant Japanese ramen recipe from justonecookbook Chef Namiko and if you love Japanese food as much as I do. Please check her website, she is brilliant. Easy cook recipe and tasty authentic Japanese food. This ramen broth recipe is from her, but I got some twist to do my topping, is a vegetarian broth base, and you could top up any toppings as you wish. Namiko’s Kimchi Vegetarian Ramen is the base broth of this recipe.

Ingredients:

500g large prawn or tiger prawn
1 knob of butter
3-4 cloves of garlics, chopping into fine pieces.
A bag of small baby spinach
2 pieces of gingers
500ml unsweetened Soy milk for 2 people
1 tea spoon of Chilli bean paste
2-3 tea spoons concentration dashi soup (I got it from Japan centre here)
2 tea spoons of Miso
2 tea spoons of soy

Methods followed by Namiko san here.

Topping:

I simply put a knob of butter, fried the chopped garlic, until it changed into golden colour, then put the clean – washed prawn into the frying pan and season with salt and pepper about 2-3 minutes, when all the prawn has changed into pink colour, not more grey colour. Then it is done. While the frying pan is still hot, put the spinach on the side, it will soak up all the prawn juice and only take 1-2 minutes, it will be done. Easy!

For the perfect ramen egg is here. Or quicker version I boiled the Clarence Court Burford Free range Eggs for 6 minutes, then put into ice bath for few minutes, then put all the eggs into a soy bath (soy, sugar, water) like Namiko did. It always works!

You need to do the eggs one night before, or at least 3-4 hours. The recipe is around 20-30 minutes maximum.

It is our weekly menu when the weather is cold. Perfect for a bowl of ramen.🍜

Easy 20 minutes Mapo Tofu (meat or vegetarian)

简单20分钟麻婆豆腐🌶️（肉或是素肉都可以）

Ingredients:

Silky tofu one pack (or any white tofu) 一包软/水豆腐
Mince port meat (100-200g) or Quorn mince meat for vegetarian 100g （猪肉碎100-200g,或是素肉Quorn牌子的都可以）
2 pieces gingers – finely chopped (2片姜片剁姜蓉）
2 cloves of garlics (2片蒜剁成蒜蓉）
1 green spring onion – cut into small pieces (1条葱，切小粒）

Sauce: (调汁）

2 tsp Chilli bean Sauce – Medium heat🌶️ (if not into spicy, 1 tsp) (2汤勺豆瓣酱,假如不爱吃辣的，1小汤勺就好）
1 tsp Garlic black bean sauce (蒜蓉豆豉酱1汤勺）
1 tsp Oyster sauce – optional （if you are vegetarian, you can skip this one) （1汤勺蚝汁（假如你是素食的人就不要下）
2 tsp Soy sauce – light soy (2汤勺酱油 – 普通酱油）
1 tsp Sugar (1小汤勺糖）
1 tsp Sesame oil (1小汤勺麻油）
2 tsp Corn starch (2小汤勺玉米调羹）

How to cook: (如何烹饪）

Combined all the sauces into one bowl and prepare the sauce
Drain the tofu and cut into about 2.5 cm cubes
In the frying pan – medium heat, put 3 tsp vegetable oil and fried garlic and ginger, once changing a bit colour and you can smell the fragrant, add the mince pork / Quorn Mince into the pan, and break it up. For mince meat, cook it until a bit golden colour, and not too much water inside the frying pan. Quorn one once it is changing colour from frozen, then you add the sauce.
Keep stirring and add the tofu in
Try to avoid breaking up the tofu, gentle stirring until it is all covered by sauce and mix well, add some spring onion before turning off the heat.
Served with any rice

(I cooked Quorn Mince Mapo tofu in my picture.)

把所有的酱汁调好在一个碗里
中火🔥，3汤勺油把蒜蓉和姜蓉爆香
放入猪肉碎 / 素食的放入Quorn 素肉，假如是猪肉，炒均匀，然后收水或是肉边上煎得一点金黄色之后再下汤汁；Quorn的变色或是炒香解冻就可以下汤汁啦。
搅拌汤汁和肉均匀之后，下豆腐
轻点搅拌不要把豆腐搅碎，继续搅拌，等滚了收汁
然后在关火🔥之前下点葱粒就可以啦。
配着白饭吃是最香的。