This vegetarian ramen is nutritious and delicious.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 35 minutes
    • Asian
    • Dairy Free
    • Vegan

    Vegetarian Ramen

    Recipe Information

    Ingredients
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    Stock:

    3 x litres Water

    4 x Vegetable stock cubes

    8g Fresh ginger

    1 x tsp each – Paprika, chilli powder and white pepper

    50ml Soy sauce

    Juice x 1 large Lemon

    Sea salt

     

    4 x Spring onions

    1 x 300g pack Ready to wok noodles

    1 x 320g pack Ready Set Cook oriental style stir fry vegetables

    1 x 180g pack Plant Menu sweet chilli marinated tofu

    1 x Red or green chilli

    5g Fresh coriander

    5g Fresh ginger

    Method

    To make the stock:

    Add the water to a large pan and sprinkle over the stock cubes.

    Add the pepper, chilli and paprika.

    Peel the ginger – then grate and add to the pan along with the soy sauce and lemon juice.

    Season with some salt and bring to the boil – then simmer for 15 mins.

    Wipe, trim and thinly slice the spring onions – keep some to one side for garnish and add the rest to the pan along with the noodles and the oriental vegetables – cook for another 10 mins.

    Chop the tofu into small cubes – add to the pan and heat through.

    Pour into 4 bowls.

    Chop the coriander and slice the remaining ginger into thin sticks.

    Finely chop the chilli.

    Decorate the tops of the ramen with the coriander, spring onion, chilli and ginger.