Quick & Easy Ramen
Easy
Gluten free
Wheat free
mains
lunches
A hearty, flavour-packed vegan ramen that comes together quickly and uses everyday ingredients – perfect for busy weeknights and lunchtimes. Adjust the broth to your liking and load it up with your favourite toppings.
20
4
Kcal
330
Carbs
44 g
Protein
13 g
Fat
9 g
* Nutritional information per serving.
Ingredients
Ramen
- 2L/8 cups water
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tsp syrup (eg maple or agave) or brown sugar
- ¼ tsp chilli flakes (optional)
- 2 cloves garlic, crushed
- 200g/7 oz chopped frozen broccoli
- 200g/7 oz frozen mixed vegetables (eg peas, sweetcorn, carrots)
- 400g/14 oz vegan instant ramen noodles (lots of them are vegan – check the packet. Use gluten-free if needed)
Extras
- 200g/ 7 oz extra firm tofu, drained, rinsed and cut into 2cm cubes
- 100g/3.5 oz (approx.) pak choi, halved lengthways (optional)
Optional toppings: crispy fried onions (buy in bulk in the global section in supermarkets, online or from global superstores. Check if they’re gluten-free if needed), fresh chilli, sesame seeds, spring onions
Instructions
Ramen
- Using a large saucepan, bring the water to the boil and add the miso, vinegar, syrup, chilli flakes, garlic, broccoli and mixed vegetables. Boil for 4 minutes.
- Add the noodles and flavour pouches to the pan and cook according to the instructions on the packet (around 4 minutes – don’t cook for longer than 4 minutes or the vegetables will be mushy).
Extras
- While the ramen is cooking, fry the tofu in a large wok/frying pan in a little oil until golden with either a little salt or soy sauce.
- Remove the tofu from the pan, increase the heat, add a little more oil then add the pak choi. Flash fry until slightly charred.
Assembly
- Evenly distribute the ramen into four bowls and then add the tofu, pak choi and optional extras.