MUSHROOMS FOR RAMEN RECIPES
EASY RAMEN RECIPES - OLIVEMAGAZINE
Ditch the instant noodles and make your own Japanese ramen, from a quick and easy cheat's version to a step-by-step guide to make the ultimate ramen from scratch, and even Bone Daddies' famous recipe
Provided by Adam Bush
Number Of Ingredients 1
VEGETARIAN RAMEN RECIPE
Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two
Provided by Adam Bush
Categories Dinner
Total Time 30 minutes
Yield Serves 2
Number Of Ingredients 17
Steps:
- Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
- Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
- Stir the Belazu Tahini and miso into the broth, season and keep warm.
- Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
- Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.
Nutrition Facts : Calories 710 calories, FatContent 32 grams fat, SaturatedFatContent 4.7 grams saturated fat, CarbohydrateContent 67.7 grams carbohydrates, SugarContent 21.4 grams sugar, FiberContent 16 grams fiber, ProteinContent 29.8 grams protein, SodiumContent 3.8 milligram of sodium
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VEGETARIAN RAMEN RECIPE
Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two
From olivemagazine.com
Total Time 30 minutes
Category Dinner
Cuisine Japanese
Calories 710 calories per serving
From olivemagazine.com
Total Time 30 minutes
Category Dinner
Cuisine Japanese
Calories 710 calories per serving
- Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.
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- To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.
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