Easy Vegan Ramen

Ramen is probably one of my favourite meals in the world – the flavourful broth with noodles and fresh vegetables is so comforting and filling! After becoming obsessed with the Wagamama’s Kare Burosu ramen, I decided to make my own simplified version.

This recipe is how I like to do my simple noodle soup at home but I’ve added lots of adjustments as I know not everyone will easily be able to get miso paste or silken tofu. This recipe is so easy & quick as you don’t need to fry or pre-cook any ingredients just chuck it all in one pot and you’re good to go!

Serves 1 // 5 min prep // 10 min cook

Ingredients
• Miso paste or vegetable stock with a dash of soy sauce/tamari
• Udon noodles (my favourite or other preferred noodles e.g. soba, rice noodles)
• ½ a pack of Silken tofu (this will be around 150g)
• ½ a pack of button mushrooms (approx. 100g)
• Edamame (I used frozen) – a small handful/approx. ½ a cup
• Small handful of spinach (I used frozen)
• 1 fresh chilli – I added seeds too, you can omit or add extra chilli depending on your desired heat.
• Approx. thumb-sized amount of fresh ginger
• Optional: fresh coriander to garnish

Other ingredients you could use that would work great: fresh garlic, carrot, cut up nori (seaweed), green beans/mange tout, baby corn, bell pepper, dried shiitake mushrooms, pak choi, bok choi, spring onions, bean sprouts or sesame oil.

Method
1. Make up approximately 500ml of miso broth or vegetable stock as per packet instructions and bring to boil on the hob whilst you prepare the rest of the ingredients.
2. Grate a thumb-sized amount of fresh ginger and chop the chilli then add both to the broth.
3. Wash & chop the mushrooms (sliced/halves/quarters whatever you fancy) and put into the pot along with the udon noodles and edamame.
4. After 5 mins or so of boiling add the spinach and keep on heat for maybe another minute or 2 just to make sure everything is heated through and the spinach has wilted.
5. Pour into a bowl and add the silken tofu and top with optional coriander.

Best eaten with chopsticks for the noodles/veg and a Chinese soup spoon for the broth BUT a fork/spoon combo will also do you just fine 🙂

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