Easy Vegan Ramen
Weeknight dinners that are easy to make, tasty AND nutritious are my go-to. This vegan ramen ticks all those boxes. This recipe is the base for adding whatever veggies you like. It’s completely customisable to whatever you have in the fridge and what's in season.
Ingredients
- 2 tbsp olive oil
- Large block of firm tofu (400g)
- 1 medium onion
- 3 garlic cloves
- Thumb sized piece of ginger
- ½ red chilli
- 200 g mushrooms
- 3 tbsp miso paste
- 5 tbsp tamari
- 1 tbsp organic rice wine vinegar
- 1½ litres vegetable stock (6 cups)
- 4 servings of organic brown rice noodles
Instructions
- Cube your tofu. Add 1 tbsp of the oil to a wok or large frying pan. Once hot, add the tofu and fry for about 6-7 minutes until lightly brown. Pour over 2 tbsp of tamari for the last couple of minutes and then remove from the pan.
- Peel and thinly slice the onion and garlic and finely chop the ginger and chilli. Add the remaining oil to the same pan and fry the onion for 5-6 mins, adding the garlic, ginger and chilli for the last couple of minutes.
- Slice the mushrooms then add to the pan with the other 3 tbsp of tamari and fry for 5 mins. Add the miso, stock, vinegar and noodles and stir well. Let it bubble away for about 5-6 mins until the noodles are soft.
- Add your tofu back to the pan and simmer for a couple more minutes.
- Serve with some fried pak choi, fresh coriander, sesame seeds and some extra chillies if you like.
Notes
- The nutritional information is based the brown rice noodles I used and no additional vegetables.
- It will store in the fridge for 2 days and reheats well.
Nutrition
Calories: 470kcalCarbohydrates: 56.6gProtein: 25.8gFat: 15.7gSaturated Fat: 1.4gFiber: 3.9g
Tried this recipe?Let us know how it was!