Vegan Japanese Ramen

Servings: Serves: 4

Ingredients

For the broth:

1 pot
Glorious! Japanese Rainbow Miso Soup (600g)
2 tbsp
Extra Virgin Olive Oil
1
Chopped fresh chilli
1 litre
Tepid Water

For the ramen:

600g
medium noodles
1
Spring Onions, trimmed and finely sliced

Method

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.

2

In a saucepan add the oils and sauté garlic, ginger and chilli for 2 mins. Add the Glorious! Japanese Rainbow Miso Soup, water, stock cube and soy sauce. Bring to the boil and set to one side.

3

Cook the noodles and divide them into
4 bowls.

4

Cook the mushrooms, mangetout, pak choi, spinach, beansprouts, sweetcorn and place in the 4 bowls with the warm tofu.

5

Bring the broth back to the boil and ladle over the vegetables and tofu. Top with sliced spring onions, coriander and chilli.

Reviews

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