VEGAN RAMEN
2 garlic cloves, crushed
Thumb sized piece of ginger, cut into fine chopsticks
1 tbsp white miso paste
1 tbsp tahini
15 shiitake mushrooms
1l vegan stock
2 tbsp soy sauce
125g Profusion Organic Protein Chunks
1 tbsp cornflour
1 tbsp oil
100g ramen or rice noodles
I head pak choi, quartered
2 spring onions, finely sliced
25g ready to eat beansprouts
I carrot, peeled and cut into fine matchsticks
Sesame oil, sriracha, coriander, crushed peanuts, to serve (optional)
- Put the garlic, ginger, miso, mushrooms, stock and soy into a pan and bring to a gentle simmer. Cover and leave to bubble for 5 minutes. Strain into a pan and discard everything left in the strainer.
- Rehydrate the protein chunks, according to the packet instructions. Loosely cover and set aside.
- Toss the protein chunks in cornflour and fry in the oil for a few minutes until lightly browned. Cook the noodles for 1 minute less than packet instructions, drain and set aside.
- Add the pak choi and ¾ of the spring onions to the broth and gently reheat for 1-2 minutes. Divide the noodles between the bowls, ladle over the hot broth and vegetables. Top with the protein chunks, beansprouts, carrot, ginger matchsticks,the rest of the spring onions, drizzle with sesame oil and top with the remaining toppings of choice. We served kimchi on the side.
