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spicy freestyle ramen with tofu puffs & wood ear mushrooms
A vibrant and spicy improvised ramen bowl that transforms pantry staples into a restaurant-quality meal. Featuring chewy noodles in a rich, chili-oil infused broth, this dish is loaded with spongy tofu puffs that soak up the flavor, crunchy wood ear mushrooms, and tender bok choy. Finished with fresh aromatics and crispy fried shallots for texture.
recipe by
saajan
mainAsian Fusion1 servingsvegetariandairy free
15
prep (min)
10
cook (min)
25
total (min)
- •1 pack instant ramen noodles (discard seasoning packet or use half)
- •2.5 cups vegetable or chicken broth
- •6 pieces fried tofu puffs (halved if large)
- •0.5 cup wood ear mushrooms (rehydrated and sliced strips)
- •2 heads baby bok choy (halved)
- •1 tbsp chili oil or sambal oelek
- •1 tbsp soy sauce
- •1 tsp sesame oil
- •1 clove garlic (minced)
- •1 piece fresh red chili (sliced)
- •2 stalks spring onions (scallions), chopped
- •1 tbsp fried shallots