Vegan Tofu and Miso Ramen

I have been meaning to put a vegan ramen dish onto my site for a while. This one is based on a Riverford recipe that I have adapted. A healthy warming ramen that will blow away the cobwebs. It is also quick to prepare, packed full of veg and really filling.

Ingrediants, serves 2.

250 grams of firm tofu, cut into cubes
1 garlic clove, peeled
1 onion, sliced
2cm of fresh ginger, peeled.
1 chilli, sliced
2 tbsp miso paste
1 tbsp mirin
1 tsp tahini
800ml warm vegetable stock
250 grams mushrooms, sliced
100 grams cabbage or kale, shredded.
150 grams vegan noodles

Method

Heat 2 tbsp of oil in a frying pan and fry the tofu until crispy. When done, remove the tofu from the pan and put to one side.

Cook the noodles as per instructions, drain and put to one side.

Mash up the garlic and ginger in a pestle and mortar.

In a deep pan heat up 2 tbsp of oil. Add the onions, chilli, ginger and garlic, fry for 5 minutes on a medium heat.
Add the mirin, tahini and miso and stir in for 1 minute.
Add the stock, cooked tofu and the vegetables, mix together and simmer for 5- 7 minutes or until vegetables are cooked.

Serve in large bowls with the noodles. You will not be disappointed!


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