Vegan Ramen Lunch Bowl
Ingredients
- 1 tbsp sesame oil
- 3 spring onions, sliced
- 200g mushrooms, thinly sliced (shiitake work well)
- Half a head of shredded white cabbage
- 4tbsp Tideford Organics Ramen Dinner Beginner
- 600ml hot water
- 100g gluten free Soba noodles or brown rice noodles
- Salt to taste (optional)
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
Preparation
Heat the sesame oil in a large soup pot. Add the spring onions and shiitake mushrooms and cook over medium high heat for about 3 minutes, stirring occasionally. Add the cabbage and continue cooking for 4 minutes.
Add the Ramen Dinner Beginner and hot water and bring to boil. Add the noodles, cover and 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 and cook over medium high heat for 3 to 5 minutes until they start to brown. Turn them over and 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 and cook, tossing often, for 3-4 minutes or until it starts to brown. Add the tamari sauce and cook for another minute.
Serve the ramen hot in a large bowl, topped with the pak choi, tofu and a spoonful of chilli sauce.
