- Recipes
- Vegan Ramen
Vegan Ramen
Prep time:
Cook time:
Serves: 4
There are numerous different varieties of ramen across Japan, this vegan ramen ditches the commonly used bone broth base in order to stay strictly plant based. The flavours in the broth come courtesy of garlic, ginger, five spice, red miso, soy sauce and vegetable stock. Red miso, incidentally, is the more highly flavourful version of the sauce, compared to the milder white miso. One of the tricks to making a really memorable ramen is the garnishes. Here we sprinkle the delicious soup with sesame oil, sesame seeds, coriander and mint leaves. This vegan ramen will warm you up on a cold winter’s day, but still taste delicious whatever the weather.
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Ingredients
- 2 cloves garlic, bashed
- 3 cm ginger, sliced
- ¼ tsp five spice
- 2 tbsp red miso
- 1 tbsp reduced salt soy sauce
- 2 litre veg stock
- 240g dried ramen noodles
- 250g pak choi, sliced in halves or quarters
- 1 tbsp plain sesame oil
- 280g Tofoo naked tofu, sliced into 1cm strips
- 100g beansprouts
- 2 carrots, peeled and julienned
- 1 bunch spring onions, shreded
- 2 sheets nori, torn
- 1 drizzle toasted sesame oil, to serve
- 1 handful black and white sesame seeds, to serve
- 1 bunch coriander, to serve
- 1 bunch mint, to serve
Method
Step 1
Put the garlic, ginger, five spice, red miso, soy sauce and vegetable stock into a large saucepan and place on a medium heat. Bring up to the boil and then simmer for 15 mins to allow the stock to infuse.
Step 2
Scoop out the garlic and ginger and discard before adding the noodles and pak choi. Turn off and leave for 5 mins while the noodles cook in the residual heat.
Step 3
Heat the sesame oil in a frying pan at a high temperature and add the tofu. Cook for 1 min each side until golden. Remove and drain on kitchen paper.
Step 4
Divide the noodles, broth and pak choi between 4 bowls and add the beansprouts, carrot, spring onion and nori. Add the crispy tofu and finish with a drizzle of toasted sesame oil, sesame seeds and the fresh herbs.
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