- This wonderful ramen is an adaptation of a recipe by our friend Ellie from Mayse Artisan Bakery.
- We serve our ramen with fried tofu and pak choi, as well as some fresh veggies. But you can simplify the dish by skipping the tofu and pak choi.
- You can also make this even easier using ready-to-go noodles. Simply add them to the broth and heat through.
- 1 shallot, peeled + sliced
- 3 garlic cloves, peeled + chopped
- 250g / 8.8oz shiitake mushrooms, sliced
- 4 tsp sesame oil
- 1/2 thumb of fresh ginger, peeled + chopped
- 1 tbsp miso paste (we use red)
- 1 litre / 33.8 fl.oz vegetable stock
- 100g / 3.5oz vegan-friendly ramen noodles
- 300g / 10.6oz firm tofu, sliced into squares
- vegetable oil
- 1 pak choi, halved + rinsed
Optional toppings: carrot, spring onion, chilli oil and sesame seeds
- Pour 2 tsp of sesame oil into a wok on a medium heat.
- Add the shallot and garlic and fry for 5 minutes. Transfer the cooked shallot and garlic to a blender (leave the blender to one side) and return the wok to the heat.
- Turn the heat up and pour the remaining 2 tsp of sesame oil into the wok. Add the mushrooms to the wok and fry for 12-15 minutes until cooked.
- Coat the tofu squares in cornflour, then fry with a splash of vegetable oil in a hot pan for 6-8 minutes until crispy. Add the pak choi to the pan for the final few minutes.
- Cook the noodles as per the packet instructions.
- Add a third of the fried mushrooms to the blender and leave the rest to use as a topping later. Add the fresh ginger, miso paste and vegetable stock to the blender and blend until smooth.
- Pour the broth into the wok and heat through. Season to taste with extra salt.
- To serve, add the noodles, followed by the broth, then top with the pak choi, tofu and your chosen toppings: we go with sliced carrot and spring onion, a drizzle of chilli oil and a sprinkle of sesame seeds.
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