This simple vegan ramen is a calcium-rich, nourishing and super-tasty meal. The tofu, buk choy and bean sprouts are all brilliant vegan sources of calcium and the warming spices support digestion and assimilation.
Serves: 2
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 150g ramen noodles
-
- Soup base
- 500mL vegetable stock
- 1 clove garlic, crushed
- 2cm ginger, finely grated
- 2 tbsp hulled tahini
- 40mL tamari
- 2 tsp rice-wine vinegar
- 2 spring onions, white part sliced
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- Tofu
- 1 tbsp tamari
- 1 tsp rice-malt syrup
- 150g firm organic tofu, sliced into 1cm pieces
- 1 tbsp sesame oil (or another oil)
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- 4 shiitake mushrooms
80g enoki mushrooms
1 buk choy
1 cob corn, kernels cut from cob - 60g bean sprouts
- Chilli oil (optional)
Method
- Bring a pot of water to the boil and follow the packet instructions to cook the noodles until almost cooked. They will continue to cook once strained. Divide into two serving bowls.
- Use the same pot to make the soup base. Add all the soup base ingredients to the pot and heat but don’t boil.
- Now cook the tofu. Mix the tamari and rice-malt in a small bowl and toss the tofu to coat. Heat a small pan over a moderate heat with the sesame oil. Cook the tofu for a few mins each side to brown. Once cooked, turn the heat off but leave in the pan until ready to serve.
- While the tofu is cooking, fill a large bowl with boiling water and blanch the mushrooms, buk choy and corn one by one. Add to the serving bowls, working quickly.
- Pour over the soup base and add the tofu, bean sprouts and drizzle over optional chilli oil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
