Recipe: Vegan Tofu Ramen
If you try this recipe, don’t forget to take a photo and tag @josiewalshaw and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients (serves 2):
For the broth:
2 garlic cloves
3 inch ginger
1 tbsp miso paste
34 us fl oz vegetable stock
2 tbsp soy sauce (or tamari)
1 tsp agave syrup
For the ramen:
4 oz ramen noodles (or rice noodles)
4 oz firm tofu, fried
4 oz carrots, julienne
1 head pak choi
2 oz mushrooms
2 oz corn
Method
Prepare the vegetable stock and add to a large pot along with the remaining broth ingredients.
Bring to the broth to a boil and simmer for around 30 minutes. Meanwhile, prepare the remaining ingredients for the ramen.
Cook the noodles according to instructions, drain and rinse with cold water.
Cube the tofu and pan fry (or bake) in a little oil until crisp and golden.
Slice the pak choi in half lengthwise and sear on a hot frying pan for around 2 miutes per side.
Gently fry the remaining vegetables until cooked as desired.
Divide the cooked noodles into serving bowls and add the cooked tofu and vegetables.
Strain the broth and ladle over the ramen, then serve immediately.
Recreated From a Josie Walshaw Follow them on Instagram and Pinterest.
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