A cosy, veg-packed bowl with a zingy ginger broth.
Serves 4 Total Time 25 mins
- 2 garlic cloves, bashed
- 3cm of ginger, sliced
- 1/4 tsp five spice
- 2 tbsp red miso
- 1 tbsp reduced salt soy sauce
- 2L veg stock (fresh rather than a stock cube, if possible)
- 240g dried ramen noodles
- 250g pak choi, sliced in halves or quarters
- 1 tbsp plain sesame oil
- 280g Tofoo naked tofu, sliced into 1cm strips
- 100g bean sprouts
- 2 carrots, peeled and julienned
- 1 bunch spring onions, shredded
- 2 sheets nori, torn
- Toasted sesame oil
- Black and white sesame seeds
- Fresh coriander and mint
1. Put the garlic, ginger, five spice, red miso, soy sauce and vegetable stock into a large saucepan and place on a medium heat. Bring up to the boil and then simmer for 15 minutes to allow the stock to infuse.
2. Scoop out the garlic and ginger – discard before adding the noodles and pak choi. Turn off and leave for 5 minutes while the noodles cook in the residual heat.
3. Heat the sesame oil in a frying pan at a high temperature and add the tofu. Cook for 1 minute on each side until golden. Remove and drain on kitchen paper.
4. Divide the noodles, broth and pak choi between four bowls and add the bean sprouts, carrot, spring onion and nori. Add the crispy tofu and finish with a drizzle of toasted sesame oil, sesame seeds and the fresh herbs.
Make it veggie
Add a soft boiled egg (peeled and halved).
Make it meaty
Replace the tofu with roasted pork belly slices.