Vegetarian ramen
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp toasted sesame oilplus a little extra
- 2 cloves garliccrushed
- a thumb-sized piece gingerfinely grated
- 5g (optional) dried shiitake mushrooms
- 1 litre vegetable stock
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 1 pak choiquartered lengthways
- 100g sugar snap peas
- 300g cooked egg noodles
- 3 tbsp Belazu tahini
- 2 tbsp miso paste
- ½ a 280g block firm tofupatted dry and cut into quarters
- 195g tin sweetcorn
- 2 carrotscut into long thin strips
- a small bunch coriander
- 2 tbsp chiu chow chilli oil(optional)
Nutrition: per serving
- kcal710
- fat32g
- saturates4.7g
- carbs67.7g
- sugars21.4g
- fibre16g
- protein29.8g
- salt3.8g
Method
step 1
Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
step 2
Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
step 3
Stir the Belazu Tahini and miso into the broth, season and keep warm.
step 4
Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
step 5
Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.
