This miso, tahini and tofu ramen is like a hug in a bowl. It’s one of my favourite cold weather dinners and is a great flare-friendly meal.
Serves 4 people
Ingredients:
For the tofu and mushrooms
- 150 g firm tofu
- 150 g brown mushrooms (omit if not tolerated, or swap for aubergine)
- 3 tbsp soy sauce (substitute for gluten-free if needed)
- 3 tbsp sesame oil
- Sea salt
- 1 tbsp black or white sesame seeds
For the broth
- 1 tsp sesame oil
- 2 garlic cloves, crushed (omit if not tolerated, or swap for chives)
- 1 tbsp ginger paste (or 1 inch piece of ginger, peeled and minced)
- 1 tbsp tahini
- 750 ml boiling water
- Brown rice noodles (85 g per person)
- 1 bok choy, roughly chopped
- 3 tbsp soy sauce (opt for gluten-free if needed)
- Juice of ½ lime
- 1 tbsp mirin or rice wine vinegar
- 1 tbsp white miso paste
To serve
- Handful chopped coriander
- 2 spring onions, sliced
Method
Tofu and Mushrooms
1. Begin by making the tofu and mushrooms. Drain and cut the tofu into 1-inch cubes and thinly slice the mushrooms. In a bowl, mix the soy sauce and sesame oil together. Carefully marinade the tofu cubes and mushrooms in the sauce, until everything is coated.
2. Place a large frying pan over medium-high heat and add a drizzle of sesame oil. Once hot, place the mushrooms in the pan and cook for 3 minutes, sprinkling with salt. Set aside.
3. To the same pan, add the cubes of tofu and cook for around 4 minutes on each side. Make sure they don’t burn or stick to the pan and turn as needed. Set to one side. Sprinkle the tofu and mushrooms with sesame seeds.
Broth
4. Now, start making the broth. Heat a medium-sized soup pot over medium-high heat. Add sesame oil, garlic, ginger, tahini and sauté for 1 minute. Add the boiling water and bring to a boil, and then reduce to a simmer.
5. Add the noodles and cook according to the packet instructions. Once the noodles are cooked, add bok choy, soy sauce, lime, rice vinegar and miso paste and stir. Leave for a further 2 minutes.
6. To serve, divide the noodles between two bowls and top with the tofu and mushrooms, chopped coriander and spring onions. Store leftovers in an airtight container in the fridge for up to 3 days.
TIP: If you’re experiencing a bad flare-up and digesting food is particularly hard, strip away all of the ingredients except the broth and noodles for a dish that is really gentle on your insides.
Recipe and photography from The Plant-Based Crohn’s and Colitis Cookbook by Helena Rose Murphy. Find out more about Helena in our veganism and chronic illnesses blog.