This text is part of the special Pleasures notebook
Many of us love ramen noodle soups. But the ones sold in stores are often loaded with salt. So Joël Legendre created a tasty, less salty vegetarian broth that he mixes with noodles and crispy tofu cubes to make a soup that his kids love. It’s your turn to succumb!
For four people
Preparation time: 15 minutes
Cooking time: 10 minutes
Storage time: 5 days in the fridge (without noodles)
Freezing time: 4 months (without noodles)
Ingredients
30 ml (2 tbsp) canola oil
450 g (1 block) firm tofu, diced
1 large onion, diced
1.5 liters (6 cups) vegetable broth
500 ml (2 cups) unsweetened oat beverage or milk
3 cloves garlic, chopped
60 ml (¼ cup) grated ginger
60 ml (¼ cup) soy sauce
60 ml (¼ cup) rice vinegar
45 ml (3 tbsp) fish sauce
30 ml (2 tbsp) toasted sesame oil
10 ml (2 tsp) honey
Sriracha sauce, to taste
300g (1 pack) pre-cooked ramen noodles
Preparation
1. In a large saucepan over medium heat, heat the oil and brown the tofu and onion for 5 minutes, stirring.
2. Add remaining ingredients, except ramen noodles. Bring to a boil, reduce heat to medium and cook for 5 minutes.
3. When preparing soup bowls (or lunches), divide the ramen noodles, then add the hot soup.
This content was produced by the Special Publications Team of Dutyrelevant to marketing. The writing of the Duty did not take part in it.
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