Ramen Bolognese
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
Ingredients
For the Bolognese
<item-todo-done>225g smoked tofu<item-todo-done><item-todo-done>150g Shiitake mushrooms<item-todo-done><item-todo-done>1 bunch of spring onions<item-todo-done><item-todo-done>1 pak choi<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 inch piece of ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>3 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>2 tsp five spice powder<item-todo-done><item-todo-done>½ tsp white pepper<item-todo-done><item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>400g Polpa chopped tomatoes<item-todo-done><item-todo-done>300ml vegetable stock<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Chilli crisp
<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp chilli flakes<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>1 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>½ tsp sugar<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For serving
<item-todo-done>200g ramen noodles<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done> toasted sesame seeds<item-todo-done>
Before you start
Food processor | Wok | Frypan | Saucepan x2
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
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
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
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
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