Dinner · East Asian

Vegan miso ramen

Name: Vegan miso ramen
Total time: 45 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: Broth: 1 litre water, dried shiitake, kombu, garlic, ginger; 3 tbsp white miso, 1 tbsp soy sauce, 1 tsp sesame oil; 2 portions ramen noodles; 200g tofu, cubed and pan-fried; Sweetcorn, spring onion, nori, chilli oil

A rich mushroom-miso broth, chewy noodles and crisp tofu.

45 min Serves 2Contains: soy, gluten

Method

1
Simmer water with shiitake, kombu, garlic and ginger for 25 minutes, then strain.
2
Whisk miso with a ladle of hot broth, then stir it back in off the boil so it stays alive.
3
Cook the noodles separately so the broth stays clear.
4
Crisp the tofu in a pan with a little soy.
5
Assemble with corn, spring onion, nori and chilli oil.

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