Vegan ramen

Vegan soup quick recipes
Total: 30 min. | Active: 30 min.
vegan, lactose-free

It’s actually the noodles that go by this name. However, ramen is usually used to refer to the entire soup dish. This is in a league of its own in Japan. The Japanese experiment with the broth for a long time and with a great deal of passion in order to get the best results. Here in Europe, we can get away with cheating a little and serving much simpler versions.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Stock
a little  peanut oil
1  onion, cut into thin slices
2  garlic cloves, squeezed
1 litre vegetable bouillon
2 tbsp miso paste
Ramen
100 g mixed mushrooms (e.g. oyster, shiitake, button)
4  pak choi, halved lengthwise
200 g rice noodles
400 g silken tofu, cut into pieces
1 bunch coriander, torn into pieces

How it's done

Stock

Heat the oil in a pan. Briefly fry the onion and garlic. Pour in the stock, bring to the boil, stir in the miso paste.

Ramen

Add the mushrooms to the stock, simmer for approx. 5 mins. Add the pak choi and noodles, simmer until the noodles are al dente. Serve the ramen in deep bowls with the tofu and coriander.

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