Vegan Ramen

Everybody loves a ramen bowl right? Try this plant-based version!

Serves 4

Ingredients

Tofu

1 block firm tofu, cut into cubes
1 tbsp soy sauce

Maple & Soy Shiitake Mushrooms

40g dried shiitake mushrooms, soaked in boiling water for 20 minutes
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp soy sauce
1/2 tsp paprika
1/2 tsp garlic powder

Ramen Broth

6 cloves garlic, crushed
4 spring onions, chopped
1 tbsp miso paste
2 tbsp soy sauce
1 tsp maple syrup
6 cups vegetable stock

Extra

Chopped spring onions
1 cup kale, rubbed with a bit of oil & salt
1 carrot, cut into small sticks
Sesame seeds
Chilli oil (optional)
4 packs of single serve vegan ramen noodles, cook according to pack

Method

Preheat oven to 200 degrees Celcius (skip this step if you want to use an airfryer). Marinate the soaked shiitake mushrooms by mixing together oil, maple syrup, soy sauce, paprika and garlic in a bowl then mixing through the mushrooms. Set aside.

Heat some oil in a pot and add the garlic and spring onions. Fry until fragrant. Add the miso, soy sauce and maple syrup and mix through. Then add the stock and simmer for 20 minutes.

Meanwhile bake the marinated mushrooms in the oven or air fryer for 20 minutes.

For the tofu, heat a large frypan with a drizzle of olive oil and add tofu cubes. Fry until each side of the tofu is golden. Add soy sauce, mix through and fry for 1-2 minutes longer.

Cook ramen noodles according to pack. Divide noodles into 4 bowls and spoon over ramen broth. Top with tofu, mushrooms, kale, carrot, spring onions and sesame seeds. Drizzle over chilli oil if you want a kick and enjoy!