Ready Steady Ramen
Who doesn't love a bowl of hot, healthy ramen? This delicious vegan ramen is a real treat for the tastebuds and also a very healthy plant-based recipe! If you're wondering what to cook for a vegan dinner party, this will certainly go down very well with your guests. Hungry? Rustle up a bowl of tasty ramen, quick!
Servings
Ingredients
For the broth
<item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp miso paste<item-todo-done><item-todo-done>½ white onion<item-todo-done><item-todo-done>3 garlic cloves - minced<item-todo-done><item-todo-done>½ tsp ginger - grated<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>60ml soy sauce<item-todo-done><item-todo-done>1 sheet(s) of nori<item-todo-done>
For the filling
<item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>300g Shiitake mushrooms - sliced<item-todo-done><item-todo-done>1 block of firm tofu<item-todo-done><item-todo-done>2 head(s) of pak choi<item-todo-done><item-todo-done>240g soba noodles<item-todo-done>
For the garnish
<item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>4 spring onions - sliced<item-todo-done><item-todo-done> crunchy peanuts<item-todo-done><item-todo-done> chillies<item-todo-done>
Ingredients
For the broth
<item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>6 garlic cloves - minced<item-todo-done><item-todo-done>1 tsp ginger - grated<item-todo-done><item-todo-done>2 litre vegetable stock<item-todo-done><item-todo-done>120ml soy sauce<item-todo-done><item-todo-done>2 sheet(s) of nori<item-todo-done>
For the filling
<item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>600g Shiitake mushrooms - sliced<item-todo-done><item-todo-done>2 block of firm tofu<item-todo-done><item-todo-done>4 head(s) of pak choi<item-todo-done><item-todo-done>480g soba noodles<item-todo-done>
For the garnish
<item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>8 spring onions - sliced<item-todo-done><item-todo-done> crunchy peanuts<item-todo-done><item-todo-done> chillies<item-todo-done>
Before you start
Large skillet | Saucepan
Make the broth
- Heat sesame oil in a medium saucepan over medium high heat and cook the white onion for 6 minutes
- Add the garlic and ginger until fragrant
- Add broth, and bring to a boil; reduce heat and simmer for 15 minutes
- Add the soy sauce, miso paste and nori. Set aside
Frying the tofu
- Meanwhile, heat sesame oil in a large skillet over medium high heat
- Fry off the tofu until crispy
- Set to one side
- Add the sliced mushrooms and cook until they start to sweat down, after 3 minutes add the pak choi and fry until tender
For the noodles
- In a large pot of salted boiling water, cook soba noodles, stirring occasionally, until al dente
- Drain noodles and divide between 4 bowls
Finish and serve
- Meanwhile, simmer the reserved broth, divide greens between the bowls, divide the broth between the bowls and top with mushrooms, tofu, pak choi
- Garnish with spring onions, chillies, sprinkle with sesame seeds and crushed peanut