Vegan Japanese Ramen

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!
Recipe Prep Icon Preparation Time

25 mins

Recipe Cooking Icon Cooking Time

15 mins

Recipe Serves Icon 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.