Best 2 Fried Tofu And Ramen Soup Recipes
If you're in search of a delicious and comforting meal, look no further than fried tofu and ramen soup. This delightful dish combines the crispy texture of fried tofu with the savory flavors of ramen broth, creating a symphony of tastes that will tantalize your taste buds. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and will guide you through each step of the process. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the perfect fried tofu and ramen soup.
Here are our top 2 tried and tested recipes!
FRIED TOFU AND RAMEN SOUP
This is a triple soy bonanza. If you have an Asian market near you, get some freshly made tofu. It's wonderful. Sneak around the produce department while you're there and see if you can pick up some soy bean sprouts--much tastier than mung bean sprouts. I use vegetable oil because it's soy bean oil; hence the thriple soy bonanza. Soy products have a lot of health benefits, but you are not sacrificing taste, believe me. This way of fixing ramen noodles will change your attitude towards this lowly soup. I think you'll also agree that stir-frying the vegetables before adding to the soup improves their taste and texture.
Provided by Mary Leverington
Categories Soy/Tofu
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
- Dredge them in flour.
- Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
- Fry tofu until nicely browned on both sides.
- Tap a small amount of seasoning salt (I like Lawrey's) on tofu as it fries.
- When done, remove to paper toweling.
- Prepare ramen noodles in water according to package instructions.
- Add the seasoning packet.
- Add a little more oil to fry pan and stir fry bean sprouts.
- Place in the bottom of a large soup bowl.
- Place ramen and broth on top of sprouts.
- Stir fry remaining vegetables and place them on the noodles.
- Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.
TOFU AND MUSHROOM RAMEN
Good for college kids trying to impress somebody or a quick family meal. Can be made in one pot, so that's nice. Save the ramen seasoning and make a really unhealthy dip with sour cream or Greek yogurt for later. Serve with Sriracha and soy sauce on the side.
Provided by Chef Lomax
Categories Ramen Noodles
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
- Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
- Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
- Distribute mushrooms and tofu amongst 4 bowls.
- Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
- Garnish each bowl with green onions and carrots.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.7 g, Cholesterol 8.6 mg, Fat 16.5 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 1275.1 mg
Tips:
- Choose the right tofu: Extra-firm or firm tofu is recommended for frying. You can use medium-firm tofu, but be sure to press it well to remove excess water.
- Press the tofu: Pressing the tofu before frying helps to remove excess water, making the tofu crispier. You can use a tofu press or wrap the tofu in paper towels and place it on a plate with something heavy on top.
- Coat the tofu: Coating the tofu in cornstarch or flour before frying helps to create a crispy crust. You can also use panko breadcrumbs for a crunchy coating.
- Use a neutral oil: Use a neutral oil, such as vegetable oil or canola oil, for frying the tofu. Avoid using olive oil, as it can burn easily.
- Fry the tofu in batches: Don't overcrowd the pan when frying the tofu. Fry the tofu in batches to ensure that it is evenly cooked.
- Drain the tofu on paper towels: After frying, drain the tofu on paper towels to remove excess oil.
- Make the ramen soup: While the tofu is frying, you can make the ramen soup. Follow the recipe instructions for the broth, noodles, and toppings.
Conclusion:
Fried tofu and ramen soup is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The crispy tofu and flavorful broth make for a satisfying and comforting meal. With a few simple ingredients and a little bit of time, you can enjoy this delicious dish at home.
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