Lemon & Ginger Detox Ramen With Smoked Tofu, Udon Noodles, Cavolo Nero, Carrot & Superseed Chilli Crunch

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle and take out a large saucepan and a frying pan.

STEP 2

Remove the tough stems from the cavolo nero and tear the leaves into bite-sized pieces.
Trim and peel the carrot, then cut it into matchsticks (julienne). Alternatively, use a vegetable peeler to create thin ribbons.

Place your saucepan over a medium heat and fill it with the boiling water from the kettle. Add a few pinches of salt. Cook the cavolo nero for 2–3 minutes until bright green and just wilted, while still retaining a little bite. Using a slotted spoon, transfer it to a bowl and season lightly with salt or a dash of soy sauce.

You can cook the carrot in the same water for 1–2 minutes until just tender, or leave it raw if you prefer a little extra crunch and freshness in your ramen. Season lightly with salt or a dash of soy sauce and set aside.

STEP 3

Empty the saucepan and refill it with fresh boiling water. Add the udon noodles and cook for 5–6 minutes, or until tender but still al dente.

Drain and rinse the noodles under cold water to remove excess starch and prevent them from becoming sticky. Leave them in a colander to drain.

STEP 4

Place the saucepan back over a low heat and add the shiitake & ginger lemon broth along with 150–200ml of water (double the quantity for 4 people). Bring to a gentle simmer.

STEP 5

In the meantime, place your frying pan over a medium-high heat.

Cut the lemon in half and slice two thin rounds for garnish. Set these aside. Place the remaining lemon halves, cut-side down, into the hot pan and cook until lightly charred, about 2–3 minutes.

Squeeze the juice from the charred lemon into the simmering broth, tasting as you go to adjust the amount to your preference. 

STEP 6

Wipe the frying pan clean and return it to a medium-high heat with a drizzle of oil.

Slice the smoked tofu in half horizontally, then add it to the pan. Cook for 3–5 minutes on each side until lightly golden. You could add a dash of soy sauce if you have some at the end of cooking to season and caramelise the tofu, otherwise just season with salt and pepper. Remove from the heat and slice into approximately 1.5cm-thick pieces (refer to the image above).

STEP 7

Just before serving, add the drained udon noodles to the simmering broth and warm through for 1 minute.

Divide the noodles and broth between serving bowls. Top with the cavolo nero, carrot and smoked tofu. Drizzle over the superspeed chilli crunch and finish with a slice of lemon. Enjoy!