Miso Vegetable Ramen

Super tasty lunch & dinner option full of flavour and an easy recipe to follow. Use whatever veggies you have. This recipe is adaptable if tofu isn't your thing, this dish would work well with #chicken or #salmon too :)

Serves 2

Approx 30 minutes

Tip: Use a teaspoon to peel your #ginger you'll waste less :)

#Miso paste is fermented soy beans. It gives dishes a lovely umami flavour. You can now get miso paste in #tesco or local health food shop

Ingredients

• 1 tbsp olive oil

• 1 small red chilli, finely chopped, plus extra, sliced, to garnish

• Thumb size piece of ginger, peeled and finely grated

• 200g firm tofu, drained & dried on kitchen paper, cut into cubes

• 1 tbsp soy sauce or tamari

• 1 tsp white miso paste

• ½ juice of lime

• 160g mushrooms (I got a mushroom medley in #supervalu)

• 1.5 litres vegetable stock

• 6 babycorn

• 2 spring onions, chopped, plus extra to garnish

• 160g wholegrain noodles

• 2 pak choi, trimmed and sliced

• Handful chopped coriander for garnish

The #mushroom medley is a mixture of oyster mushrooms, shiitake and chestnut. Use whatever mushrooms you can get your hands on

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Method

1. Heat the oil in a wok over a medium/high heat. Fry the chilli and ginger for 2 minutes.

2. Add the tofu, soy sauce, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat.

3. Add 1.5 litres vegetable stock and reduce the heat to a simmer

4. Add the spring onions and babycorn, taste add more ginger or chilli if needed

5. Cook the noodles according to the packet instructions. When the noodles are cooked add to the wok.

6. Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup

7. Garnish with spring onions and chopped coriander & enjoy :)