Vegan ramen recipe with shiitake mushrooms

Miso shiitake ramen

  • serves 2
  • Easy

In need of a healthy yet warming midweek meal? Try our low calorie, vegan miso shiitake mushroom ramen for an easy dinner for two

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Ingredients

  • vegetable stock 750ml
  • ginger 4cm piece, ½ sliced, ½ shredded
  • red chilli 1, ½ left whole, ½ finely chopped
  • garlic 1 clove, bashed
  • white miso paste 2 tbsp
  • frozen ramen 200g, (or use 100g of dried egg noodles)
  • vegetable oil 1 tbsp
  • shiitake mushrooms 125g, sliced
  • spring onions 4 shredded, white and green separated
  • pak choy 2 heads, shredded
  • soy sauce ½ tsp
  • sesame oil 1 tsp

Method

  • Step 1

    Heat the stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.

  • Step 2

    In a separate pan, cook the ramen following pack instructions then drain and rinse under cold water.

  • Step 3

    Heat the vegetable oil in a pan and stir-fry the chopped chilli, mushrooms, spring onion whites, shredded ginger and pak choy for 3 minutes. Add the soy and sesame oil, and cook for a minute.

  • Step 4

    Divide the stir-fried veg and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.

Nutritional Information

  • Kcals 281
  • Fat 8.8g
  • Saturates 0.8g
  • Carbs 36.4g
  • Sugars 11.3g
  • Fibre 6.5g
  • Protein 10.7g
  • Salt 1.5g
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