My go-to dinner when feeling heavy... Tofu Ramen

This is the meal I eat sometimes several times a week when I am feeling heavy.  It is very tasty, healthy and easy to make.  As I have decided to cut out wheat based carbs for the next 2 weeks, I am not including udon noodles in my bowl, but my partner will be enjoying them as per usual.

Tofu Ramen Recipe

Ingredients(for two)

1 block of tofu
1 teaspoon sesame oil

Broth Ingredients
3 cups of water
2 tablespoons soy sauce
2 teaspoons of sugar or sugar substitute
1 teaspoon ginger
3 teaspoons chicken stock powder

Veg Ingredients
4 slices mushrooms
10 snow peas
1.5 cups bean sprouts
1 big handful baby spinach leaves
1 spring onion

chilli oil
1 packet instant udon noodles

Method

First things first, chop the tofu into decent size chunks and fry until crispy in a non stick frying pan with the sesame oil.  If you are feeling like something more meaty, then some sliced seared rump steak, sliced cooked chicken breast or a handful of cooked prawns also work really well.

Prepare the broth my mixing all the ingredients in a saucepan and bringing to the boil.  Add the thinly sliced mushrooms and snow peas and simmer for a couple of minutes.  Add the bean sprouts and simmer for another minute before adding the baby spinach leaves and removing from the heat.

To assemble the dish, put half a pack of udon noodles in the bottom of each bowl.  Add half the broth to each bowl, and then top with crispy tofu.  I then sprinkle some chopped spring onions over the top before making is spicy with some chilli oil.  The chilli oil I prefer in Asian dishes is the one pictured above.  Very good in small quantities.