- 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.
Ingredients
- 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
- salt
- 300g / 10.6oz firm tofu, sliced into squares
- cornflour
- vegetable oil
- 1 pak choi, halved + rinsed
Optional toppings: carrot, spring onion, chilli oil and sesame seeds
Method
- 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.
Did You Make This Recipe?
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7 Comments
Just made this for lunch and it was so good! Didn’t even have all the correct ingredients and it still tasted wonderful. Thank you!
Amazing!
Just made this and it is DELICIOUS!! Used dried shiitake and white miso paste but it still came out really well. Thanks guys!
Awesome, yeah you can definitely switch up the ingredients. So glad it worked out!
Shiitake and ramen, God is good. I had a whole jar of shiitakes from https://www.burmaspice.com/ and had no idea what else to do other than fried rice with mushrooms. Thanks for the recipe.
Ah so glad you enjoyed it 🙂 Roxy x
My boyfriend and I pick a different food to make weekly to perfect it each month. Usually the first time is good but we have lots of room for improvement.
We made this and we were so impressed!! It was super easy and so good! All of our improvement ideas were based on toppings and being more efficient in cooking it. The recipe is perfect!!