VEGAN CHICKEN BROTH RECIPES
VEGAN RAMEN RECIPE | BBC GOOD FOOD
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 16
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.
Nutrition Facts : Calories 556 calories, FatContent 19 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 9 grams fiber, ProteinContent 22 grams protein, SodiumContent 3.92 milligram of sodium
HIGH-PROTEIN VEGAN RECIPES | BBC GOOD FOOD
Discover delicious vegan recipes where at least 20% of the calories comes from protein, to keep you feeling fuller for longer.
Provided by Good Food team
Number Of Ingredients 1
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