Vegan Ramen with shiitake mushrooms & beansprouts

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


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


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

Copyright (c)

Published by misterrands


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