Vegan ramen

Vegan ramen. Raw garlic, Raw spring onions, Pak Choi.

Cassie Best

10 + 25 min · 3

Ingredients

• 6 g Raw garlic
• 120 g Raw spring onions
• 200 g Pak Choi
• 120 g Peeled and cut into fine matchsticks
• 25 g Mung bean sprouts, raw
• 200 g Firm tofu Cut into chunky cubes
• 100 g Uncooked rice noodles
• 15 g Dried shiitake mushrooms
• 5 g Sliced, plus a few slices cut into fine matchsticks to serve (optional)
• 10 g You can use white miso paste
• 10 g Tahini
• 1000 g Prepared vegetable stock
• 20 g Soy sauce
• 10 g Cornstarch
• 10 g or other oil you prefer
• 10 g Chopped. To serve (optional)
• 10 g Crushed. To serve (optional)
• 5 g Sesame oil

Preparation

1. Finely chop the garlic and ginger. Cut the dried shiitake into small pieces, removing any tough stalks. Put them in a saucepan with the miso paste, tahini, stock and soy sauce.
2. Bring to a gentle simmer, cover and cook for 15–20 minutes, or until the mushrooms are fully rehydrated and tender. Keep the mushrooms and aromatics in the broth to serve; do not strain and discard them.
3. Pat the tofu dry and toss with the cornstarch. Heat the sunflower oil in a non-stick frying pan and cook the tofu for a few minutes on each side, turning carefully, until golden.
4. 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.
5. Add the pak choi, bean sprouts and white parts of the spring onions to the broth. Simmer for about 3 minutes, until the greens are tender and the sprouts are hot throughout.
6. Divide the noodles between three deep bowls and add the broth and cooked vegetables. Top with the tofu, raw carrot, reserved ginger matchsticks and green parts of the spring onions. Finish with sesame oil, fresh coriander and peanuts, as desired.