VEGETARIAN RAMEN MARUCHAN RECIPES

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VEGETARIAN RAMEN RECIPE - OLIVEMAGAZINE



Vegetarian Ramen Recipe - olivemagazine image

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     Vegetarian

Total Time 30 minutes

Number Of Ingredients 17

toasted sesame oil 1 tbsp, plus a little extra
garlic 2 cloves, crushed
ginger a thumb-sized piece, finely grated
dried shiitake mushrooms 5g (optional)
vegetable stock 1 litre
soy sauce 1 tbsp
caster sugar 1 tsp
pak choi 1, quartered lengthways
sugar snap peas 100g
cooked egg noodles 300g
Belazu tahini 3 tbsp
miso paste 2 tbsp
firm tofu ½ a 280g block, patted dry and cut into quarters
sweetcorn 195g tin
carrots 2, cut into long thin strips
coriander a small bunch
chiu chow chilli oil 2 tbsp (optional)

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 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 16 grams fibre, ProteinContent 29 grams protein, SodiumContent 3000 milligrams of sodium

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