The inspiration for this recipe came from an unexpected place: the Oscar-winning movie Parasite.
In Bong Joon-ho’s hit film, a housekeeper is tasked with making a beef ram-don – a unique dish similar to a spicy noodle soup. This inspired Ching-He Huang to make her own vegan version, which her husband now calls her signature meal.
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Nutrition Facts
Smoked tofu and broccoli Korean-style vegan ram-don
Amount Per Serving
Calories 471
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Sodium 1510mg66%
Potassium 386mg11%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 12g13%
Protein 27g54%
Vitamin A 951IU19%
Vitamin C 72mg87%
Calcium 241mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Smoked tofu and broccoli Korean-style vegan ram-don
With spicy, smoky and umami flavours, this vegan ram-don recipe ticks all the boxes.
Servings: 4 people
Calories: 471kcal
Equipment
- Wok
- Saucepan
- Food processor
Ingredients
- 200 g dried ramen or udon noodles
- 1 tbsp toasted sesame oil
- 2 garlic cloves
- 2.5cm piece of fresh root ginger peeled
- 3 shallots
- 2 red chillies deseeded
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- 200 g smoked tofu drained, rinsed in cold water and sliced into 2cm cubes
- 400 g firm tofu drained and sliced into 2cm cubes
- 200 g fresh shiitake mushrooms
- 1 tbsp Shaohsing rice wine
- 2 tbsp dark soy sauce
- 150 g long-stem broccoli florets sliced lengthwise and stalks sliced into 0.5cm rounds
- 2 tbsp vegetarian mushroom sauce
- 1 tbsp clear rice vinegar
- 1 tbsp tamari or low-sodium light soy sauce
- 2 spring onions trimmed and finely sliced on the angle into 1cm slices
Noodle seasoning (per bowl)
- 1 tsp dark soy sauce
- 1 tsp Chiu Chow chilli oil
- 1 tbsp tahini
- 1 tbsp sweet chilli sauce
- Sprinkle of shichimi togarashi pepper flakes
Method
- Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent them from sticking together. Set aside in the colander until needed.
- Place the garlic, ginger, shallots and red chillies in a small food processor and blitz to form a paste. Mix the cornflour with two tablespoons water in a small bowl or cup to make a slurry. Set aside until needed. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the aromatic paste and cook, stirring, for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for one to two minutes until all the ingredients are coated.
- Add the broccoli and cook, tossing, for one minute. Stir in the mushroom sauce, rice vinegar and tamari or light soy sauce. Pour in the cornflour slurry to thicken the cooking juices in the wok, and toss to mix well.
- Pour some boiling water over the noodles in the colander to reheat them, then divide them between four bowls.
- Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. Dress the noodles by drizzling over the dark soy sauce, Chiu Chow chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately.
Nutrition
Calories: 471kcal | Carbohydrates: 55g | Protein: 27g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1510mg | Potassium: 386mg | Fiber: 7g | Sugar: 12g | Vitamin A: 951IU | Vitamin C: 72mg | Calcium: 241mg | Iron: 3mg
Asian Green: Everyday Plant-based Recipes Inspired By The East by Ching-He Huang, photography by Tamin Jones, is published by Kyle Books.
Asian Green: Everyday plant-based recipes inspired by the East (Ching He Huang)
- Amazon Kindle Edition
- Huang, Ching-He (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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