Ingredients
- 2 garlic cloves
- Thumb-sized piece of ginger, sliced
- 1.5 tbsp white miso paste
- 1 tbsp neri goma (white sesame paste) or tahini
- 15g dried shiitake mushrooms
- 1 litre good quality vegan stock
- 2 tbsp soy sauce
- 200g firm tofu, cut into chunky cubes
- 1 tbsp cornflour
- 1 tbsp veg or sunflower oil
- 1 packet Hakubaku organic ramen
- 1 head pak choi, quartered
- 2 spring onions, finely sliced, white and green parts kept separate
- 1 carrot, peeled and cut into matchsticks
- 1 fresh sweetcorn, kernels removed or frozen corn
Method
- 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.
- 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.
- Add the pak choi, corn 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, carrot and green parts of the spring onions.This recipe is a slightly simplified version of BBC Good Food's vegan ramen recipe. I was inspired to try and make my own vegan/vegetarian ramen after a trip to Japan last year where I fell in love with vegan or vegetarian broths whenever I could find them. A big, heartfelt shoutout to T'S TanTan Ecute Ueno, Tokyo and Kyoto Engine Ramen for their pure ramen bliss. It's been fun trying to emulate the beauty of their food so far away in Melbourne. My cat gives this recipe a five-fish-biscuit rating.
Product used in recipe
- Hakubaku - Organic Ramen Noodle
