Ramen Bolognese
- 25 ingredients
Ready to shake up your dinner game? This Ramen Bolognese is PACKED with deep, bold flavours and gets a big umami kick from top quality Kikkoman Soy Sauce. Fusion food like you’ve never experienced before we’ve added an Asian twist on the nation's favourite pasta dish.
Serves: 2
Ingredients
For the dish
- 225g smoked tofu
- 150g shiitake mushrooms
- 1 bunch spring onions
- 1 pak choi
- 4 garlic cloves
- 2-inch piece of ginger
- 1 red chilli
- 2 bay leaves
- 3 tbs Kikkoman soy sauce
- 2 tsp five spice powder
- ½ tsp white pepper
- 3 tbsp vegetable oil
- 400g polpa tomatoes
- 300ml vegetable stock
- Salt and pepper, to taste
Chilli crisp
- 3 tbsp vegetable oil
- 1 tbsp chilli flakes
- 2 garlic cloves
- 1 tbs sesame seeds
- 1 tbs Kikkoman soy sauce
- ½ tsp sugar
- Salt and pepper to taste
For serving
- 200g dried ramen noodles
- 2 spring onions (sliced)
- Toasted sesame seeds
Before you start
Food processor | Wok | Frypan | Saucepan x2
Step 1
Prepare the ingredients
- Coarsely grate or finely chop the smoked tofu and shiitake mushrooms into 1cm pieces
- Finely slice the spring onion
- Trim the pak choi and slice the leaves in half lengthways
- Peel and finely grate the garlic and ginger
Ingredients
- 225g smoked tofu
- 150g shiitake mushrooms
- 1 bunch spring onions
- 1 pak choi
- 4 garlic cloves
- 2-inch piece of ginger
- 1 red chilli
- 2 bay leaves
- 3 tbs Kikkoman soy sauce
- 2 tsp five spice powder
- ½ tsp white pepper
- 3 tbsp vegetable oil
- 400g polpa tomatoes
- 300ml vegetable stock
- Salt and pepper, to taste
- 3 tbsp vegetable oil
- 1 tbsp chilli flakes
- 2 garlic cloves
- 1 tbs sesame seeds
- 1 tbs Kikkoman soy sauce
- ½ tsp sugar
- Salt and pepper to taste
- 200g dried ramen noodles
- 2 spring onions (sliced)
- Toasted sesame seeds
Step 2
Start the ramen bolognese
- In a large frying pan, heat the olive oil over high heat
- Add the tofu and mushrooms to the pan and cook for 7-8 minutes until golden
- Add the spring onions, ginger, chilli and bay leaves, cooking for 3-4 minutes until fragrant and slightly softened
- Stir in the garlic, five spice powder and white pepper
- Pour in 2 tbsp Kikkoman soy sauce polpa tomatoes and vegetable stock, then season with salt and pepper
- Bring to a gentle simmer, reducing the heat to medium-low
- Let it cook for 20-25 minutes, stirring occasionally, until thickened and flavourful
Ingredients
- 225g smoked tofu
- 150g shiitake mushrooms
- 1 bunch spring onions
- 1 pak choi
- 4 garlic cloves
- 2-inch piece of ginger
- 1 red chilli
- 2 bay leaves
- 3 tbs Kikkoman soy sauce
- 2 tsp five spice powder
- ½ tsp white pepper
- 3 tbsp vegetable oil
- 400g polpa tomatoes
- 300ml vegetable stock
- Salt and pepper, to taste
- 3 tbsp vegetable oil
- 1 tbsp chilli flakes
- 2 garlic cloves
- 1 tbs sesame seeds
- 1 tbs Kikkoman soy sauce
- ½ tsp sugar
- Salt and pepper to taste
- 200g dried ramen noodles
- 2 spring onions (sliced)
- Toasted sesame seeds
Step 3
Make chilli oil
- Peel and mince the garlic
- Combine the chilli flakes, sesame seeds and garlic in a small heatproof bowl
- Heat 3 tbsp vegetable oil in small saucepan over a medium heat for 5 minutes until the oil is very hot
- Carefully pour the hot oil into the bowl so it sizzles
- Once it stops sizzling, stir through the Kikkoman soy sauce and sugar
- Set aside
Ingredients
- 225g smoked tofu
- 150g shiitake mushrooms
- 1 bunch spring onions
- 1 pak choi
- 4 garlic cloves
- 2-inch piece of ginger
- 1 red chilli
- 2 bay leaves
- 3 tbs Kikkoman soy sauce
- 2 tsp five spice powder
- ½ tsp white pepper
- 3 tbsp vegetable oil
- 400g polpa tomatoes
- 300ml vegetable stock
- Salt and pepper, to taste
- 3 tbsp vegetable oil
- 1 tbsp chilli flakes
- 2 garlic cloves
- 1 tbs sesame seeds
- 1 tbs Kikkoman soy sauce
- ½ tsp sugar
- Salt and pepper to taste
- 200g dried ramen noodles
- 2 spring onions (sliced)
- Toasted sesame seeds
Step 4
Combine noodles and sauce
- While the ragu is simmering, cook the ramen noodles according to package instructions
- Drain and immediately toss well through the sauce
- Taste and season to perfection with salt and pepper
- Keep warm
Ingredients
- 225g smoked tofu
- 150g shiitake mushrooms
- 1 bunch spring onions
- 1 pak choi
- 4 garlic cloves
- 2-inch piece of ginger
- 1 red chilli
- 2 bay leaves
- 3 tbs Kikkoman soy sauce
- 2 tsp five spice powder
- ½ tsp white pepper
- 3 tbsp vegetable oil
- 400g polpa tomatoes
- 300ml vegetable stock
- Salt and pepper, to taste
- 3 tbsp vegetable oil
- 1 tbsp chilli flakes
- 2 garlic cloves
- 1 tbs sesame seeds
- 1 tbs Kikkoman soy sauce
- ½ tsp sugar
- Salt and pepper to taste
- 200g dried ramen noodles
- 2 spring onions (sliced)
- Toasted sesame seeds
Step 5
Stir fry pak choi
- Heat 1 tbsp vegetable oil in a frying pan over a high heat until very hot
- Add the pak choi and 1 tbs soy sauce and stir fry for 1 minute
- Remove from the heat
- Use tongs to serve up the ramen bolognese, garnished with more spring onions, a drizzle of your homemade chilli crisp, and a sprinkle of toasted sesame seeds for added crunch
Ingredients
- 225g smoked tofu
- 150g shiitake mushrooms
- 1 bunch spring onions
- 1 pak choi
- 4 garlic cloves
- 2-inch piece of ginger
- 1 red chilli
- 2 bay leaves
- 3 tbs Kikkoman soy sauce
- 2 tsp five spice powder
- ½ tsp white pepper
- 3 tbsp vegetable oil
- 400g polpa tomatoes
- 300ml vegetable stock
- Salt and pepper, to taste
- 3 tbsp vegetable oil
- 1 tbsp chilli flakes
- 2 garlic cloves
- 1 tbs sesame seeds
- 1 tbs Kikkoman soy sauce
- ½ tsp sugar
- Salt and pepper to taste
- 200g dried ramen noodles
- 2 spring onions (sliced)
- Toasted sesame seeds