healthy vegetarian ramen

Serves 4

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 300g ramen like noodles (I use spelt noodles, ramen noodles are typically too high in sodium)
  • 2 tbsp white miso paste
  • 3 cloves garlic, crushed
  • 1 3cm chunk ginger, grated finely
  • 1-2 red chillies (adjust to your liking) chopped finely
  • 3 shallots, finely chopped
  • 2 bunches bok choy or pak choy, chopped or whole stalks
  • 500g shiitake mushrooms, chopped finely
  • 400g firm tofu, sliced in bite size triangles
  • 6 cups vegetable broth
  • 4 eggs (soft jammy boiled)
  • Sesame seeds and chilli flakes to dress

METHOD

  1. Heat a deep pan over medium heat and add the oil, garlic, ginger and chillies. Cook for a minute or until fragrant.
  2. Add the shallots, mushrooms and miso paste and cook for a further 3 minutes.
  3. Turn up the heat and slowly pour in the stock, bring to a boil and then add the tofu, cook for 5 minutes, stirring occasionally.
  4. Prepare your eggs whilst the tofu is cooking. For soft jammy eggs place the eggs in a saucepan over high heat with warm water, once the water begins to boil put on a timer for 3 minutes and 40 seconds, once the timer is up remove the eggs from the heat and place in a bowl of cold water. Peel eggs and set aside.
  5. Add the noodles and pak choy to the pot of broth, stirring occasionally until the noodles are cooked through.
  6. Serve hot immediately and top with eggs, sesame seeds and chilli flakes.

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