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