Vegan ramen
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
My favorite weeknight dinner has to be this vegan ramen, and honestly, it comes together faster than ordering takeout. The beauty of this recipe is how simple it is yet how deeply satisfying the flavors become, thanks to the miso and sesame base that builds such a rich broth. Shiitake mushrooms are packed with immune boosting compounds, plus they add that meaty umami depth you crave in a good bowl of ramen. From prep to table in just 25 minutes, this is the kind of meal that feels indulgent but won't stress you out on a busy evening.
Ella x
Ingredients
- 12 garlic cloves
- 1thumb-sized piece ginger sliced(plus a few slices cut into fine matchsticks to serve (optional)
- 1 tbspwhite miso paste
- 1 tbspneri goma(white sesame paste) or tahini)
- 15 gdried shiitake mushrooms
- 1 lgood-quality vegan stock
- 2 tbspsoy sauce
- 200 gfirm tofu cut into chunky cubes
- 1 tbspcornflour
- 1 tbspveg or sunflower oil
- 100 g100g (2 x nests) ramen or rice noodles(2 x nests) ramen or rice noodles)
- 1 headpak choi quartered
- 12 spring onions finely sliced(white and green parts kept separate)
- 25 gready-to-eat beansprouts
- 11 carrot peeled and cut into fine matchsticks
- 1sesame oil sriracha(chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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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