Vegan Ramen
2 people
Preparation time: 10 minutes
Cooking time: 15 minutes
200g tofu, sliced
1.5 tbsp light soy sauce
1 tsp sesame oil
2 tbsp white miso paste
2 tbsp soy sauce
2 garlic cloves, bruised
small piece ginger, sliced
6 chestnut mushrooms, sliced
2 nests ramen noodles
1 scallion, sliced
1 red chilli or chilli crisp
1 litre vegetable stock
2 tsp rice vinegar
oil
- For the tofu, mix together the light soy sauce, rice vinegar and sesame oil. Place the sliced tofu in a shallow dish and pour over the marinade. Turn the pieces of tofu over in the marinade to coat them. Leave to marinade until ready to cook.
- For the ramen broth, whisk the miso paste into the stock in a medium sized saucepan. Then add the soy sauce, garlic and ginger.
- Bring to a simmer over a medium heat, then reduce heat to medium-low, before covering the pot with a lid. Leave to gently simmer for 5 minutes.
- Use a slotted spoon to remove the garlic and ginger, then add the sliced mushroom to the broth. Keep on very low heat, covered, until ready to serve.
- Rinse the pak choi and cut into 4 wedges. Heat a large pan over medium heat and add a drizzle of olive oil. Once hot, arrange the pak choi in the pan and season lightly with salt. Sear on the cut sides until brown, for 1-2 minutes on each side.
- Add a splash of water to the pan and cover (with a lid or a piece of tinfoil), allowing the pak choi to steam until tender, for a further 1-2 minutes. Remove the pan and set the cooked pak choi aside. Wipe the pan dry with a paper towel.
- Use the same pan to cook the tofu. Heat the pan over a medium heat with a drizzle of olive oil. Add the slices of marinated tofu, spooning the marinade over the tofu. Cook until golden brown on both sides, for 1-2 minutes on both sides.
- While the pak choi and tofu are cooking, follow the pack instructions to cook the ramen noodles. Drain once cooked.
- To assemble the ramen, divide the cooked noodles between two bowls. poon the broth with mushrooms over the noodles, then add the pak choi.
- Add slices of tofu to each bowl, then garnish with sliced scallion and red chilli or chilli crisp.
This recipe provides two servings with approximately 29.5g of carbs, 13g of fat, 17g of protein and 296.5 kcal.
View other easy and healthy recipes
Discover all our salad leaves & herbs
