Ramen Bolognese

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Serves: 2

Ingredients

For the dish

225g smoked tofu
150g shiitake mushrooms
1 bunch spring onions
1 pak choi
4 garlic cloves
2-inch piece of ginger
1 red chilli
2 bay leaves
3 tbs Kikkoman soy sauce
2 tsp five spice powder
½ tsp white pepper
3 tbsp vegetable oil
400g polpa tomatoes
300ml vegetable stock
Salt and pepper, to taste

Chilli crisp

3 tbsp vegetable oil
1 tbsp chilli flakes
2 garlic cloves
1 tbs sesame seeds
1 tbs Kikkoman soy sauce
½ tsp sugar
Salt and pepper to taste

For serving

200g dried ramen noodles
2 spring onions (sliced)
Toasted sesame seeds

Before you start

Food processor | Wok | Frypan | Saucepan x2

Step 1

Prepare the ingredients

Coarsely grate or finely chop the smoked tofu and shiitake mushrooms into 1cm pieces
Finely slice the spring onion
Trim the pak choi and slice the leaves in half lengthways
Peel and finely grate the garlic and ginger

Ingredients

225g smoked tofu
150g shiitake mushrooms
1 bunch spring onions
1 pak choi
4 garlic cloves
2-inch piece of ginger
1 red chilli
2 bay leaves
3 tbs Kikkoman soy sauce
2 tsp five spice powder
½ tsp white pepper
3 tbsp vegetable oil
400g polpa tomatoes
300ml vegetable stock
Salt and pepper, to taste
3 tbsp vegetable oil
1 tbsp chilli flakes
2 garlic cloves
1 tbs sesame seeds
1 tbs Kikkoman soy sauce
½ tsp sugar
Salt and pepper to taste
200g dried ramen noodles
2 spring onions (sliced)
Toasted sesame seeds

Step 2

Start the ramen bolognese

In a large frying pan, heat the olive oil over high heat
Add the tofu and mushrooms to the pan and cook for 7-8 minutes until golden
Add the spring onions, ginger, chilli and bay leaves, cooking for 3-4 minutes until fragrant and slightly softened
Stir in the garlic, five spice powder and white pepper
Pour in 2 tbsp Kikkoman soy sauce polpa tomatoes and vegetable stock, then season with salt and pepper
Bring to a gentle simmer, reducing the heat to medium-low
Let it cook for 20-25 minutes, stirring occasionally, until thickened and flavourful

Ingredients

225g smoked tofu
150g shiitake mushrooms
1 bunch spring onions
1 pak choi
4 garlic cloves
2-inch piece of ginger
1 red chilli
2 bay leaves
3 tbs Kikkoman soy sauce
2 tsp five spice powder
½ tsp white pepper
3 tbsp vegetable oil
400g polpa tomatoes
300ml vegetable stock
Salt and pepper, to taste
3 tbsp vegetable oil
1 tbsp chilli flakes
2 garlic cloves
1 tbs sesame seeds
1 tbs Kikkoman soy sauce
½ tsp sugar
Salt and pepper to taste
200g dried ramen noodles
2 spring onions (sliced)
Toasted sesame seeds

Step 3

Make chilli oil

Peel and mince the garlic
Combine the chilli flakes, sesame seeds and garlic in a small heatproof bowl
Heat 3 tbsp vegetable oil in small saucepan over a medium heat for 5 minutes until the oil is very hot
Carefully pour the hot oil into the bowl so it sizzles
Once it stops sizzling, stir through the Kikkoman soy sauce and sugar
Set aside

Ingredients

225g smoked tofu
150g shiitake mushrooms
1 bunch spring onions
1 pak choi
4 garlic cloves
2-inch piece of ginger
1 red chilli
2 bay leaves
3 tbs Kikkoman soy sauce
2 tsp five spice powder
½ tsp white pepper
3 tbsp vegetable oil
400g polpa tomatoes
300ml vegetable stock
Salt and pepper, to taste
3 tbsp vegetable oil
1 tbsp chilli flakes
2 garlic cloves
1 tbs sesame seeds
1 tbs Kikkoman soy sauce
½ tsp sugar
Salt and pepper to taste
200g dried ramen noodles
2 spring onions (sliced)
Toasted sesame seeds

Step 4

Combine noodles and sauce

While the ragu is simmering, cook the ramen noodles according to package instructions
Drain and immediately toss well through the sauce
Taste and season to perfection with salt and pepper
Keep warm

Ingredients

225g smoked tofu
150g shiitake mushrooms
1 bunch spring onions
1 pak choi
4 garlic cloves
2-inch piece of ginger
1 red chilli
2 bay leaves
3 tbs Kikkoman soy sauce
2 tsp five spice powder
½ tsp white pepper
3 tbsp vegetable oil
400g polpa tomatoes
300ml vegetable stock
Salt and pepper, to taste
3 tbsp vegetable oil
1 tbsp chilli flakes
2 garlic cloves
1 tbs sesame seeds
1 tbs Kikkoman soy sauce
½ tsp sugar
Salt and pepper to taste
200g dried ramen noodles
2 spring onions (sliced)
Toasted sesame seeds

Step 5

Stir fry pak choi

Heat 1 tbsp vegetable oil in a frying pan over a high heat until very hot
Add the pak choi and 1 tbs soy sauce and stir fry for 1 minute
Remove from the heat
Use tongs to serve up the ramen bolognese, garnished with more spring onions, a drizzle of your homemade chilli crisp, and a sprinkle of toasted sesame seeds for added crunch

Ingredients

225g smoked tofu
150g shiitake mushrooms
1 bunch spring onions
1 pak choi
4 garlic cloves
2-inch piece of ginger
1 red chilli
2 bay leaves
3 tbs Kikkoman soy sauce
2 tsp five spice powder
½ tsp white pepper
3 tbsp vegetable oil
400g polpa tomatoes
300ml vegetable stock
Salt and pepper, to taste
3 tbsp vegetable oil
1 tbsp chilli flakes
2 garlic cloves
1 tbs sesame seeds
1 tbs Kikkoman soy sauce
½ tsp sugar
Salt and pepper to taste
200g dried ramen noodles
2 spring onions (sliced)
Toasted sesame seeds

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now