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Vegan ramen

• Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.95 ratingsRate

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Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 2 garlic cloves

• thumb-sized piece ginger

  sliced, plus a few slices cut into fine matchsticks to serve (optional)

• 1½ tbsp white miso paste

• 1 tbsp neri goma

  (white sesame paste) or tahini

• 15g dried shiitake mushrooms

• 1l good-quality vegan stock

• 2 tbsp soy sauce

• 200g firm tofu

  cut into chunky cubes

• 1 tbsp cornflour

• 1 tbsp veg or sunflower oil

• 100g (2 x nests) ramen or rice noodles

• 1 head pak choi

  quartered

• 2 spring onions

  finely sliced, white and green parts kept separate

• 25g ready-to-eat beansprouts

• 1 carrot

  peeled and cut into fine matchsticks

• sesame oil

  sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

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Nutrition: Per serving

• kcal556
• fat19g
• saturates3g
• carbs69g
• sugars9g
• fibre9g
• protein22g
• salt3.92g

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Method

• step 1

  Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.

• step 2

  Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

• step 3

  Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.

• step 4

  Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

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A star rating of 4.8 out of 5.95 ratings

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