Vegan Mushroom Ramen
This simple ramen recipe is warming, comforting and full of nourishing vegetables! You can fnd kombu at most Asian grocers but if you can't find it don't stress - it still tastes delicious without it.Recipe is by Veg Me Up meal kits from Melbourne, Australia (see notes for details).
Servings 4 people
Cost $14
Ingredients
- 240 g ramen noodles
- 2 tbsp miso paste
- 4 sheets kombu
- 2 small brown onion
- 2 garlic cloves
- 2 tbsp dried mushroom of choice
- 240 g fresh mushrooms
- 450 g extra firm tofu
- 4 small bok choy
- 4 spring onion
- 2 vegan stock cubes
- 2 carrots
- small bunch of coriander
- 6 tbsp oil
Instructions
- Dice onion and mince garlic. Heat saucepan with 2 tbsp oil on medium heat and cook garlic and onion for 3 minutes.
- Add 6 cups of water, stock cube, kombu and dried mushrooms to saucepan and simmer for 20 minutes.
- Place ramen noodles in a large bowl or tray and cover with boiling water for 6 minutes until al dente. Drain and rinse in cold water, and drizzle with oil to prevent sticking and set aside.
- Prepare remaining ingredients. Slice mushrooms thinly, slice bok choy lengthwise, peel and grate carrot and slice spring onion.
- Remove kombu from saucepan and add miso paste, then bring to a boil. Taste and add extra salt or water if needed and turn off heat.
- Heat 2 tbsp oil in medium frypan over medium heat. Add mushrooms and fry fr 4-5 minutes. Add bok choy and fry for 2 minutes, then add 1/2 cup of water and cook for 3 minutes until water evaporates.
- To serve, place ramen noodles into bowls, then top with bok choy, mushrooms, grated carrot and then ladle the broth over the top. Ganish with spring onion and coriander leaves.
Notes
If you're in Melbourne, Australia this meal kit is available for purchase on the Veg Me Up website.
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