Vegan tomato tsukemen
This vegan tsukemen features noodles in a rich tomato dipping sauce packed with fresh vegetables. Enjoy its tart, aromatic and refreshing taste, and adjust the spiciness to your liking.
Ingredients
Preparation
Step 1
1 red onion – 2 garlic cloves – 2 tbsp olive oil – 200 ml tomato sauce – 140 ml soy milk – 100 ml water – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 4 g chilli powder
Chop the onion and garlic and fry in the heated olive oil in a small pan over a low heat. Add the tomato sauce, soy milk, 100 ml water and Kikkoman Ramen Soup Base. Cook for 1 minute and remove from the heat. Stir in the chilli powder and divide between 2 bowls.
Step 2
3 tbsp sunflower oil – 4 Slices courgette (5 mm – 1 cm thick) – 4 thin slices of pumpkin – 200 g tofu – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 30 g flour
Heat 1,5 tbsp sunflower oil in a pan and fry the courgette and pumpkin until golden brown. Cut the tofu in half and marinate in the Kikkoman Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning for about 10 minutes. Dust the marinated tofu with the flour and fry in the remaining heated oil until golden on both sides.
Step 3
60 g cauliflower florets – 4 tbsp frozen edamame – 1 tsp salt – 4 sugar snap peas
Blanch the cauliflower and edamame in salted boiling water for about 3 minutes. Wash the sugar snap peas, cook for about 1 minute, then rinse with cold water.
Step 4
240 g ramen noodles (vegan) – 4 cherry tomatoes
Cook the ramen noodles according to the packet instructions, rinse with cold water and divide between 2 plates. Arrange the tofu and vegetables from steps 2 and 3 on top. Halve the cherry tomatoes, garnish the ramen with them and serve with the tomato dipping sauce.
Recipe-ID: 1476
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1 red onion – 2 garlic cloves – 2 tbsp olive oil – 200 ml tomato sauce – 140 ml soy milk – 100 ml water – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 4 g chilli powder
Chop the onion and garlic and fry in the heated olive oil in a small pan over a low heat. Add the tomato sauce, soy milk, 100 ml water and Kikkoman Ramen Soup Base. Cook for 1 minute and remove from the heat. Stir in the chilli powder and divide between 2 bowls.
3 tbsp sunflower oil – 4 Slices courgette (5 mm – 1 cm thick) – 4 thin slices of pumpkin – 200 g tofu – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 30 g flour
Heat 1,5 tbsp sunflower oil in a pan and fry the courgette and pumpkin until golden brown. Cut the tofu in half and marinate in the Kikkoman Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning for about 10 minutes. Dust the marinated tofu with the flour and fry in the remaining heated oil until golden on both sides.
60 g cauliflower florets – 4 tbsp frozen edamame – 1 tsp salt – 4 sugar snap peas
Blanch the cauliflower and edamame in salted boiling water for about 3 minutes. Wash the sugar snap peas, cook for about 1 minute, then rinse with cold water.
240 g ramen noodles (vegan) – 4 cherry tomatoes
Cook the ramen noodles according to the packet instructions, rinse with cold water and divide between 2 plates. Arrange the tofu and vegetables from steps 2 and 3 on top. Halve the cherry tomatoes, garnish the ramen with them and serve with the tomato dipping sauce.
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