quick and easy ramen

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.

34p per serving (or 72p per serving with the tofu and pak choi)

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 (supermarket own-brands and global supermarkets are cheapest)
  • 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 (use supermarket own-brand)
  • 200g/7 oz frozen mixed vegetables (use supermarket own-brand)
  • 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 (use supermarket own-brand), 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. Evenly distribute the ramen into four bowls and then add the tofu, pak choi and optional extras.

Day related recipes

Breakfast: Super-fast Scrambled Tofu

This dish is an absolute must-have in your weekly assortment of recipes! It only takes 10 minutes to make, it’s high in protein, really delicious and can be eaten for breakfast, lunch or dinner. (nutritional information based on one serving with half an avocado and 2 x slices wholemeal toast) 98p per serving

 

Go to recipe

Dinner: Creamy Lentil & Kidney Bean Dhal Makhani

This creamy, gently spiced dhal makhani brings together lentils, kidney beans and aromatic Indian spices for a rich, comforting bowl that tastes like it’s been simmering all day. It’s deeply flavoursome, naturally plant-based and perfect with rice or warm naan. (nutritional information based on one serving with 150g brown rice and 100g cooked frozen spinach)… Continue reading Creamy Lentil & Kidney Bean Dhal Makhani

 

Go to recipe