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Recipe: Ramen with tofu & rice noodles

Vegan
Gluten Free
Dairy Free
15 mins

Method

This simple dish takes just minutes to make and is another use for our Brilliant Base Aromatic Nage. Tofu ensures there’s a full complement of essential amino acids (the building blocks of protein) in the dish, shiitake mushrooms provide vitamin D and wakame is a highly dense sea vegetable.

It’s low in calories and rich in nutrients, which includes a healthy dose of iodine which is needed to support proper function of the thyroid gland which helps regulate the metabolism. Other studies have shown it may also reduce blood pressure and the risk of heart disease, low cholesterol levels and improve insulin resistance, which in turn may aid weight loss!

  1. Tear the tofu into rough strips
  2. Bring the Nage to boil in a deep saucepan
  3. Turn down to simmer, add the cabbage/seaweed, torn tofu, rice noodles and allow to cook until noodles become soft
  4. Season to taste with additional aromatics
Jason making ramen
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Ingredients

500g/18oz Elevated Aromatic Nage 50g/1.8oz dried rice noodles 100g/4oz firm tofu 1tsp dried wakame seaweed 5tsp shredded spring greens 50g/1.8oz shiitake mushrooms A spoonful of toasted cashew nuts Optional to taste: mirin Optional to taste: soy or tamari Optional to taste: diced chillies Optional to taste: lime juice Optional to taste: coriander Optional to taste: toasted sesame oil
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Nutrition per serving

Ramen bowl

Serves: 1
340 kcal
9g fat
40g carbs
21g protein

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