Warming vegan Japanese style ramen with mushroom tofu and Asian greens
⏰ 45mins | 👨🍳 Easy | 🏷 Japanese, vegan
Now I love ramen. It's such a great mid-week dish. It's warming and full of flavour if you get the broth right. It's also so much fun to eat. You can slurp up the broth alongside lovely fresh ingredients.
I like to make it with marinated tofu and some funky mushrooms. I love mushrooms of all kinds. If you live in east London you can get some wonderful varieties from Broadway market on a Saturday. But head to any local health shop or farmers market and you'll be sure to get some that you've never tried before.
I like Enokitake and Shitake with a few portobello or chestnut added into the mix. But you can use anything from chanterelles through to button, we don't judge.
The key to getting this to taste fantastic lies in two things. The broth and the tofu. you need to make sure the miso broth is packed full of flavour. The tofu has to be firm and marinated.
But don't worry, that's why we're here. This one takes around an hour in all, but it'll be sure to impress your friends, be them vegan or not.
- Firm tofu
- 400g mixed mushrooms - Enokitake, shitake and chestnut (you can sub in if you like)
- 1 pack spring onion
- 1 pack pak choi or other Asian greens
- 1 Red chilli
- 5 stems of Tenderstem broccoli
- 500g udon/ramen noodles
- 1 vegetable stock cube
- 50ml Siracha
- 50ml Miso paste
- 1 handful Sesame seeds
- Sesame oil
1 - Get your tofu and slice into strips, not too big. Grab a plate and put some kitchen towel on top. carefully place the tofu on top of the paper. Add more kitchen paper on top and then place something heavy on top. This is to make sure the tofu is completely dry and will absorb the flavour whilst still cooking quickly.
2 - place approx 1litre of water on the hob and bring to the boil. Add a stock cube and the miso paste and cover. Leave to simmer.
3 - Mix the sriracha sauce, pepper and chilli flakes in a bowl with some sesame oil. Once the tofu has been left for 20 minutes remove the kitchen towel and add the tofu to the bowl. Carefully mix the tofu in the bowl without breaking it apart.
4 - Place a pan on medium heat with a lug of oil and add the tofu, put the lid on and leave to cook. Remember to flip the tofu and keep checking. It should take around 20 minutes in total to cook.
5 - meanwhile, grab another pan and place on medium heat. Add some oil along with the broccoli and freshly chopped chilli. Wait five minutes and then add the chopped spring opinion. Eventually, add the mushrooms and cook lightly until they are slightly golden - try not to overcook the mushrooms.
6 - Add the pak choi to the stock along with the noodles. Cook to pack instructions and then remove from the heat.
7 - Take a bowl and arrange the cooked ingredients. Remove some noodles and pak choi from the stock pan as well. Once everything is in place use a ladle to add the miso stock soup to the bowl. Top with sliced chilli, freshly ground pepper and coriander.