A colourful and nutritious take on a traditional Ramen. Combining sweetcorn, mushroom and greens with chilli, ginger and garlic. A must for all adventurous Vegans!
Vegan Japanese Ramen
Preparation Time
25 mins
Cooking Time
15 mins
Serves
4 people
Ingredients
- THE BROTH
- Pot Glorious! Japanese Rainbow Miso Soup (600g)
- 2 tbsp. Oil
- 2 cloves chopped garlic
- 1cm chopped ginger
- 1tsp sesame oil
- 1 chopped fresh chilli
- 1 litre water
- 1 vegetable stock cube
- 1 tbsp soy sauce
- THE RAMEN
- 600g Medium Noodles
- 200g Sweetcorn
- 8 Shitake Mushrooms
- 8 Pak Choi Leaves
- 160g Mangetout
- 120g Beansprouts
- 120g Spinach
- 20g Coriander
- 1 fine sliced spring onion
- 400g Firm Tofu
Cooking Instructions
-
Step 1
Drain the tofu and cut into 4 blocks. Add a tablespoon of oil into a shallow frying pan and cook until golden brown. Put to one side. -
Step 2
In a saucepan add the oils and sauté garlic, ginger and chilli for 2 mins. -
Step 3
Add the Glorious! Japanese Rainbow Miso Soup, water, stock cube and soy. Bring to the boil and set to one side. -
Step 4
Cook the noodles and divide them into 4 bowls. -
Step 5
Cook the mushrooms, mangetout, pack choi, spinach, bean sprouts, sweetcorn and place in the 4 bowls with the warm tofu. -
Step 6
Bring the broth back to the boil and ladle over the vegetables and tofu. -
Step 7
Top with chopped spring onions, coriander and chilli.
