Vegan ramen

Ingredients

• Garlic

  Raw

  2 clove or 6g

• White Miso Paste

  Wegmans

  1 ½ tbsp or 26g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Dried Shitake Mushrooms

  T&T

  15g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Tofu

  Silken, firm, Mori-nu, soy

  200g

• Cornstarch

  1 tbsp or 8g

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Rice noodles

  Dry

  100g

• Pak Choi

  Chinese Cabbage - Tesco

  100 grams or 100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Beansprouts

  Sainsbury's

  25g

• Carrots

  Raw

  ⁹⁄₁₆ cup strips or slices or 72g

Directions

1. STEP 1 Crush 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 2 Meanwhile, 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 3 Add 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 4 Divide 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.