Soup recipe for 2 people, takes only 15 mins; recipe has garlic clove, ginger, white miso paste, neri goma, shiitake mushrooms, vegan stock, soy sauce, tofu, cornflour, sunflower oil, rice noodles, pak choi, spring onion, beansprouts, carrot and sesame oil.
Vegan ramen
Course: Soup
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves
- Spring Onion: 2 spring onions, finely sliced, white and green parts kept separate
- Carrot: 1 carrot, peeled and cut into fine matchsticks
- Soy Sauce: 2 tbsp soy sauce
- Sesame Oil: sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)
- Rice Noodles: 100g (2 x nests) ramen or rice noodles
- Sunflower Oil: 1 tbsp veg or sunflower oil
- Ginger: thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
- Beansprouts: 25g ready-to-eat beansprouts
- Cornflour: 1 tbsp cornflour
- Pak Choi: 1 head pak choi, quartered
- Tofu: 200g firm tofu, cut into chunky cubes
- White Miso Paste: 1 1/2 tbsp white miso paste
- Neri Goma: 1 tbsp neri goma (white sesame paste) or tahini
- Shiitake Mushrooms: 15g dried shiitake mushrooms
- Vegan Stock: 1l good-quality vegan stock
Directions
- Crush the garlic with the back of a bigknife, 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.
- Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in afrying 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.
- 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.
- 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.
