Vegan ramen
Nutrition and extra info
Nutrition: Per serving
Ingredients
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Soy sauce
soy sor-s
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Pak choi
pak-choy
This member of the cabbage family has a number of different names, including bok choy, horse…
Spring onion
sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Beansprouts
been sp-rowts
The two most common beansprouts are the green-capped mung bean…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Method
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.
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.
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.
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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