Vegetarian-ramen

Vegetarian ramen

A satisfying meal in a bowl - get your carbs, protein, veggies and tons of flavour all in one go!

By , 24 July 2018

(5 votes)

Vegetarian ramen
  • 40 Mins

  • Serves: 6

  • Price: £1.99 per serving

Nutritional Info
Each 438g serving contains
  • Energy

    1338KJ

    320KCAL

    16%
  • Fat

    11.8g

    low

    17%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    7.4g

    low

    8%
  • Salt

    2.89g

    high

    48%
of your reference intake.
Typical energy values per 100g: 305kJ/73kcal.
Ingredients
  • 3 large free range eggs, at room temperature
  • 2 reduced-salt vegetable stock cubes, dissolved in 1.5L boiling water
  • 3tbsp miso paste
  • 4tbsp sweet chilli sauce
  • 3tbsp reduced-salt soy sauce
  • 1½tbsp Asda Rice Vinegar
  • 5cm piece ginger, peeled and cut into matchsticks
  • 5 Extra Special Hand Picked British Shiitake Mushrooms, sliced
  • 10g dried porcini mushrooms, broken into small pieces
  • 4 egg noodle nests
  • 2 pak choi, quartered
  • 200g tofu, cubed
  • 4tbsp frozen sweetcorn, thawed
  • 2 spring onions, sliced
  • 1 red chilli, finely sliced
  • 1tbsp sesame seeds
  • 1 sheet nori roasted seaweed, crumbled
Method
  • Put the eggs in a pan of boiling water. Simmer for 6 mins, drain and plunge into iced water until cool enough to handle. Peel and cut in half. Set aside.

  • For the broth, bring the stock to the boil in a large pan. Add the miso, chilli sauce, soy sauce, rice vinegar and ginger. Stir until the miso dissolves.

  • Add the shiitake and porcini mushrooms and the noodles to the pan. Simmer for 3-4 mins, covered, until the noodles are heated through. Add the pak choi and tofu in the final 1 min.

  • Divide the noodles, veg and broth between 6 large bowls. Add the sweetcorn. Top each bowl with half a boiled egg and a scattering of the spring onions, chilli, sesame and nori, then serve immediately.