Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Prep:10 mins
Serves 2
2 garlic clovesthumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)1½ tbsp white miso paste1 tbsp neri goma (white sesame paste) or tahini15g dried shiitake mushrooms1l good-quality vegan stock2 tbsp soy sauce200g firm tofu, cut into chunky cubes1 tbsp cornflour1 tbsp veg or sunflower oil100g (2 x nests) ramen or rice noodles1 head pak choi, quartered2 spring onions, finely sliced, white and green parts kept separate25g ready-to-eat beansprouts1 carrot, peeled and cut into fine matchstickssesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)
STEP 1Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.STEP 2Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.STEP 3Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.STEP 4Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.
