1 tbsp vegetable oil
800 ml vegan stock
2 nests of ramen noodles
500g firm tofu cut into 2cm cubes
2 grated or crushed garlic cloves
1 tbsp miso paste
300g mushrooms
200g mangetout
½ red onion
2 handfuls of baby spinach
2 tsp sesame oil
2 tsp tahini
2 tsp chilli oil
1 finely sliced chilli
½ bunch of coriander
chilli oil
sesame seeds
1 tsp shichimi
a warming + satisfying vegan ramen with plenty of umami. perfect for people who are plant-based, this is a quick + easy midweek meal and a family favourite. use whatever veg you like or even use up odds + ends left over in the fridge
1 tbsp vegetable oil
800 ml vegan stock
2 nests of ramen noodles
500g firm tofu cut into 2cm cubes
2 grated or crushed garlic cloves
1 tbsp miso paste
300g mushrooms
200g mangetout
½ red onion
2 handfuls of baby spinach
2 tsp sesame oil
2 tsp tahini
2 tsp chilli oil
1 finely sliced chilli
½ bunch of coriander
chilli oil
sesame seeds
1 tsp shichimi
prepare your veg by slicing the mushrooms + onions, and washing the mangetout. cut your tofu into cubes
cook your ramen noodles according to the packet instructions, then drain and run them under cold water to stop the cooking process, then set aside
heat your stock in a pan on a medium heat until it reaches a simmer. meanwhile heat your vegetable oil in a wok or frying pan on medium heat, then add your mushrooms, onions + mangetout
stir fry the veg for a couple of minutes, then add in your grated garlic and stir together. once aromatic, add in the sesame oil + miso paste and toss, then adding in your tahini and chilli oil, adding a splash of your stock to combine. cook for a couple of minutes then take off the heat
place your noodles into your broth pan to quickly reheat them, then divide both the noodles and the broth between two bowls
layer on baby spinach, then add your veg mixture and top with the sliced chilli, coriander + a sprinkle of shichimi