Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Ramen with katsu tofu
2023-01-24
https://www.metro.ca/userfiles/image/recipes/soupe-ramen-tofu-katsu-12054.jpg
PT20M
PT45M
PT1H05M
Broth :In a large heavy-bottomed saucepan, heat oil over high heat. Add onions, garlic, tomatoes and 2 orange quarters and for 7 minutes until caramelized, stir often.Deglaze with 4 cups (1 L) of the broth, scraping the bottom with a wooden spoon. Add cashews, tamari sauce and ginger and bring to a boil. Reduce heat and simmer for 25 minutes covered. Remove orange quarters.Transfer the broth to a blender and purée until smooth. Return to saucepan, add the other 4 cups (1L) of broth and simmer over very low heat. Add sriracha sauce and mushrooms at the last minute.Tofu Katsu :In a deep dish, beat the egg with the curry powder.In a second deep dish, add the breadcrumbs and salt. Season with pepper and mix.Dip the 8 tofu slices in the egg mixture, drain slightly and coat with breadcrumbs, pressing well. Set aside on a plate.In a large non-stick skillet, heat oil over medium-high heat and brown tofu slices; 2 to 3 minutes per side. Set aside on a plate lined with paper towels.Assembly :In a large pot of boiling salted water, cook the ramen noodles according to package’s directions.Divide the noodles among large bowls and gently pour broth over. Garnish with tofu slices, soft-boiled eggs, green onions, orange quarters and a drizzle of toasted sesame oil.*Good to know: The broth can be prepared in advance and frozen.Source : K pour Katrine
4-6
5
3
5
5
Broth :
1/4 cup (60 mL) vegetable oil
2 medium onions peeled and halved
5 cloves garlic, peeled
2 Italian tomatoes, couut in half
1/2 orange, washed and cut in half
4 cups (1 L) vegetable broth + 4 cups(1L)
3/4 cup (180 mL) unsalted cashews
1/4 cup (60 mL) tamari sauce
1 tablespoon (15 mL) finely grated fresh ginger
1 tablespoon (15 mL) Sriracha sauce
125 g shiitake mushrooms, chopped
Tofu katsu :
1 egg, beaten
2 teaspoons (10 mL) curry powder
1 cup (250 mL) Life Smart Bread Crumbs, Gluten Free
1/2 teaspoon (2,5 mL) salt
340 g one bloc of firm tofu, patted dry and cut into 8 slices
1/4 cup (60 mL) vegetable oil
Toppings:
340 g of gluten-free ramen noodles
2 soft-boiled eggs,halved
2 green onions, sliced
1 well-washed orange, cut into quarters
Drizzle of toasted sesame oil
Ramen with katsu tofu
4-6
Main course
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
Broth :
-
1/4 cup
(60 mL)vegetable oil
-
2
medium onions peeled and halved
-
5
cloves garlic, peeled
-
2
Italian tomatoes, couut in half
-
1/2
orange, washed and cut in half
-
4 cups
(1 L)vegetable broth + 4 cups(1L)
-
3/4 cup
(180 mL)unsalted cashews
-
1/4 cup
(60 mL)tamari sauce
-
1 tablespoon
(15 mL)finely grated fresh ginger
-
1 tablespoon
(15 mL)Sriracha sauce
-
125 g
shiitake mushrooms, chopped
-
Tofu katsu :
-
1
egg, beaten
-
2 teaspoons
(10 mL)curry powder
-
1 cup
(250 mL)Life Smart Bread Crumbs, Gluten Free
-
1/2 teaspoon
(2,5 mL)salt
-
340 g
one bloc of firm tofu, patted dry and cut into 8 slices
-
1/4 cup
(60 mL)vegetable oil
-
Toppings:
-
340 g
of gluten-free ramen noodles
-
2
soft-boiled eggs,halved
-
2
green onions, sliced
-
1
well-washed orange, cut into quarters
-
Drizzle of toasted sesame oil
Preparation
Broth :
In a large heavy-bottomed saucepan, heat oil over high heat. Add onions, garlic, tomatoes and 2 orange quarters and for 7 minutes until caramelized, stir often.
Deglaze with 4 cups (1 L) of the broth, scraping the bottom with a wooden spoon. Add cashews, tamari sauce and ginger and bring to a boil. Reduce heat and simmer for 25 minutes covered. Remove orange quarters.
Transfer the broth to a blender and purée until smooth. Return to saucepan, add the other 4 cups (1L) of broth and simmer over very low heat. Add sriracha sauce and mushrooms at the last minute.
Tofu Katsu :
In a deep dish, beat the egg with the curry powder.
In a second deep dish, add the breadcrumbs and salt. Season with pepper and mix.
Dip the 8 tofu slices in the egg mixture, drain slightly and coat with breadcrumbs, pressing well. Set aside on a plate.
In a large non-stick skillet, heat oil over medium-high heat and brown tofu slices; 2 to 3 minutes per side. Set aside on a plate lined with paper towels.
Assembly :
In a large pot of boiling salted water, cook the ramen noodles according to package’s directions.
Divide the noodles among large bowls and gently pour broth over. Garnish with tofu slices, soft-boiled eggs, green onions, orange quarters and a drizzle of toasted sesame oil.
*Good to know: The broth can be prepared in advance and frozen.
Source : K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
