Vegan Ramen Lunch Bowl
Ingredients
- this vegan ramen lunch bowl by @tidefordorganics is the perfect winter warmer ❄? 1 tbsp sesame oil
- 3 spring onions, sliced
- 200g mushrooms, thinly sliced (shiitake work well)
- half a head of shredded white cabbage
- 600ml hot water
- 100g gluten free soba noodles or brown rice noodles
- salt to taste (optional)
- for the toppings:
- 2 tsp sesame oil
- 4 baby pak choi, sliced in half
- salt to taste
- 400g firm tofu
- 2 tbsp tamari sauce
- sweet chilli sauce to taste
- method:
Preparation
Heat the sesame oil in a large soup pot
Add the spring onions + shiitake mushrooms + cook over medium high heat for about 3 minutes, stirring occasionally
Add the cabbage + continue cooking for 4 minutes
Add the ramen dinner beginner + hot water + bring to boil
Add the noodles, cover + simmer until noodles are cooked through
Heat 1 tbsp of sesame oil in a non-stick frying pan
Arrange the baby pak choi halves flat side down, add salt + cook over medium high heat for 3 to 5 minutes until they start to brown
Turn them over + cook for another 2 minutes
Keep warm until ready to use
Heat 1 tsp of sesame oil in the same pan
Add the diced tofu + cook, tossing often, for 3-4 minutes or until it starts to brown
Add the tamari sauce + cook for another minute
Serve the ramen hot in a large bowl, topped with the pak choi, tofu + a spoonful of chilli sauce
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