Coconut-lime ramen

Anastasia

6 years ago

This coconut-lime ramen is incredibly delicious. It is tangy, creamy and packed with umami!

Noodles are my survival food for all time. When I was traveling on budget to Philippines I lived on fruits and noodles. My absolute favorite was calamansi flavored one. Calamansi is a local citrus fruit that looks like tiny lime.

So I was desperate to make this ramen extra citrusy but also rich and filling.

OMG just try it!

Drain and press tofu. Cut it in 1/2 inch cubes and pat dry with paper towel. Place in a small container, add 1 tbsp of soy sauce and marinate as long as time allows. It may be 5 minutes or 30 minutes.

Heat an oil in a pan over medium heat. Sear tofu for about a minute or less on each side until crispy.

At the same time mix coconut milk, vegetable broth and remaining 1 tsp of soy sauce in a pot and bring to boil. Add noodles in a pan and cook until soft.

In a separate small bowl whisk together lime juice, miso paste, coconut syrup, onion, garlic and chili powders. Add it to noodles together with seared tofu and stir. Turn off the heat and add diced scallions.

Serve and garnish with shredded nori.

Your super delicious coconut-lime ramen is ready to indulge!

Coconut-lime ramen

Super delicious tangy and creamy ramen loaded with umami!

Author: Anastasia
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: 2
Category: Main course
Cuisine: Asian

Ingredients

185g dry noodles
1/2 can coconut milk
200ml vegetable broth
100g tofu
1 tbsp + 1 tsp soy sauce
3 tbsp lime juice (1 lime)
1 tbsp light miso paste
1 tsp coconut syrup
1/2 tsp onion powder
1/2 tsp garlic powder
chilli powder to taste
coconut oil for cooking
few scallions, diced
1 nori sheet, shredded

Instructions

Drain and press tofu. Cut it in 1/2 inch cubes and pat dry with paper towel. Place in a small container, add 1 tbsp of soy sauce and marinate as long as time allows. It may be 5 minutes or 30 minutes.
Heat an oil in a pan over medium heat. Sear tofu for about a minute or less on each side until crispy.
At the same time mix coconut milk, vegetable broth and remaining 1 tsp of soy sauce in a pot and bring to boil. Add noodles in a pan and cook until soft.
In a separate small bowl whisk together lime juice, miso paste, coconut syrup, onion, garlic and chili powders. Add it to noodles together with seared tofu and stir. Turn off the heat and add diced scallions.
Serve and garnish with shredded nori.