IS RAMEN VEGETARIAN RECIPES

Steps:

• Heat the oil in a skillet or wok then add in the onions and sauté for 1 minute before adding ginger and jalapeños.
• Whisk in the soy sauce, garlic paste, wasabi paste, miso paste, onion powder, and red chili flakes.
• Pour in the vegetable broth and bring it to a simmer.
• Add in the ramen noodles and put the lid on the pot for one minute. 
• Stir the noodles around and add in the squash, bell peppers, and mushrooms.
• Put the lid on for 1-3 minutes then remove the heat.

Steps:

• Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
• Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.
• Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
• Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.