Five Minute Ramen

Sticky sweet pieces of tofu and vegetables glazed in agave nectar and a healthy sprinkle of sesame seeds join ramen noodles and pak choi in an instant noodle broth.

SOMETIMES WE ALL NEED A HELPING HAND IN THE KITCHEN AND WHILE I’M AN ADVOCATE FOR HOMEMADE FOOD MAKING A GOOD RAMEN STOCK IS SOMETHING I RARELY (NOTE, NEVER) HAVE TIME TO DO. WHEN I SPOTTED THIS ORGANIC NOODLE BROTH BY CLEARSPRING IN MY LOCAL WHOLE FOOD SHOP I WAS REALLY EXCITED. IT DOESN’T HAVE A HUGE AND BAFFLING INGREDIENTS LIST, THERE IS NO MSG OR UNNECESSARY E-NUMBERS AND ALL IT NEEDED WAS SOME HOT WATER TO WORK ITS MAGIC. YES, I CAN PROBABLY FIGURE OUT HOW TO MAKE MY OWN, BUT FOR NOW I’M ENJOYING THIS INSTANT TREAT. AS IS ELSI!

Suitable from 12 months, Vegan

Makes one toddler/child portion

INGREDIENTS: 

  • 100g Ramen Noodles 
  • 30ml Noodle Broth
  • 60g Firm Tofu, Cubed
  • 2 Broccoli Florets
  • 2 Leaves Pak Choi
  • 1-2 Chestnut Mushrooms, sliced
  • 1 tsp Sesame Seeds
  • A drizzle of Agave Nectar
  • A sprinkle of Garlic Powder
  • 1 tsp Groundnut Oil

*Disclaimer: My noodles only take a minute to cook. I used Yutaka frozen ramen noodles. If yours take longer to cook you will need to adjust the timings. 

METHOD:

  1. Get everything you need for the recipe out and ready, including a frying pan or wok, the kettle boiled, and your veg/tofu prepped. I always have a tub of cubed firm tofu in the freezer which cooks really quickly from frozen.  
  2. Heat the oil in a non-stick pan and add the broccoli, mushroom and tofu, frying on a medium to hot heat. After a few minutes and once everything starts to colour, sprinkle in the sesame seeds, the garlic powder and drizzle the agave. You could use honey if you prefer. Continue to cook on low while you prepare the noodles.
  3. Place the noodles and pak choi into a small saucepan and cover with boiling water on a medium heat. Time them for one minute or just over. Drain and place into your serving bowl. 
  4. In the same pan you cooked your noodles in pour the measure of noodle broth. Initially I used ¼ cup to 1 cup of water however this was far too much and as the noodle broth isn’t cheap you want to stretch it as far as you can. For this recipe I suggest 30ml broth to 120ml boiling water. 
  5. Pour the stock over the noodles and pak choi and arrange your cooked veg and tofu on top. I also use scissors to snip up the noodles into more manageable pieces.

Before serving you could add a drizzle of sesame oil, some extra seeds, a soft boiled egg sliced in half etc but for most toddlers simplicity is key. Elsi already loves most of the ingredients in the bowl and you can easily tailor the mix to your own child’s taste to ensure they like it. Enjoy! 

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