With plenty of umami flavour every mouthful of this ramen is a delight!
Prep | 10 mins
Cook | 10 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 20 minute meal
INGREDIENTS
2 garlic cloves, minced
2tbsp ground ginger
3tbsp white miso paste
1tbsp tahini
120g shiitake mushrooms
1 veg stock cube
1litre of water
3tbsp soy sauce
200g pak choi, each leaf quartered lengthways
2 spring onions, finely sliced on the diagonal, separate the white & green parts
50g beansprouts, stir fried
1 small carrot, peeled and cut into matchsticks
250g firm tofu, cut into large cubes
1tbsp cornflour
1tbsp sunflower oil
300g udon noodles
Sesame oil, drizzle of
METHOD
Add the garlic, ginger, miso, tahini, stock, water and soy to a large saucepan, bring to a simmer and cook for 3 mins with the lid on
Stir fry the beansprouts in a little oil for 4 mins. Meanwhile dust the tofu with cornflour and fry in a little sunflower oil for 2 mins each side. Set aside.
Add the mushrooms to the saucepan and cook for 2 mins then add the pak choi, spring onion whites and the noodles, turn the heat to low and cook for a further couple of minutes, or until the pak choi starts to wilt
Dish up and top with a handful of carrots, beansprouts, tofu and spring onion greens. Drizzle over with a little sesame oil. Absolutely Delicious. Enjoy x
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