Ramen is a very popular broth and noodle dish that you can add an abundance of different vegetables to in order to make it highly coloured and super nutritious.
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2L vegan liquid vegetable stock
- 2 tbsp soy sauce
- 300g silken firm tofu, diced into bite-sized cubes
- 4 shiitake mushrooms, soaked & sliced (keep the soaking water)
- 1 sheet kombu (kelp), soaked for 30 mins in warm water, drained, rinsed & roughly chopped
- 1 tbsp grated ginger
- 2 trumpet mushrooms, sliced lengthways
- 2 bunches enoki mushrooms, separated
- 8 oyster mushrooms, halved
- ¼ pumpkin, cut into large wedges & baked with skin on
- 4 baby bok choy, quartered lengthwise
- 2 cups shredded wombok
- 4 tbsp dark miso, mixed with 1 cup water to form a slurry
- 2 × 200g packets brown-rice noodles, soaked in boiling water for 15 mins until soft
- ¼ red onion, sliced into crescents
- 1 bunch fresh coriander, leaves picked
- 2 red chillis, sliced diagonally
Method
- In a deep pot, add the vegetable stock, soy sauce, tofu, shiitake soaking liquid, kombu, ginger and all the mushrooms. Bring to the boil.
- Add the baked pumpkin, buk choy and wombok and simmer.
- Remove from the heat then add the miso slurry and stir to combine.
- To serve, divide the noodles into 4 deep bowls, ladle in the broth with vegetables, top with slices of red onion, sprigs of fresh coriander leaves and chilli.
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