Vegan ramen

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

    • Nutrition: Per serving

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

    • Ingredients

  • 2 garlic cloves
  • thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 200g firm tofu, cut into chunky cubes
  • 1 tbsp cornflour
  • 1 tbsp veg or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100g (2 x nests) ramen or rice noodles
  • 1 head pak choi, quartered

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 2 spring onions, finely sliced, white and green parts kept separate

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g ready-to-eat beansprouts

    Beansprouts

    been sp-rowts

    The two most common beansprouts are the green-capped mung bean…

  • 1 carrot, peeled and cut into fine matchsticks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

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

    • Method

    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.

    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. 

    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.

    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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