A deeply savoury plant-based ramen that rivals any restaurant bowl. The miso broth is rich and warming, the tofu is golden and crispy, and the pak choi adds a fresh crunch. Ready in 35 minutes.
Ingredients
- 2 portions ramen noodles
- 200g firm tofu, pressed and cubed
- 2 heads pak choi, halved
- 1 litre vegetable stock
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Spring onions and sesame seeds to serve
Instructions
- Press tofu for 10 minutes, cube, and fry in a hot pan with oil until golden on all sides. Set aside.
- Sauté garlic and ginger in a large pot for 1 minute.
- Add stock, soy sauce, and sesame oil. Bring to a simmer.
- Whisk in miso paste — do not boil after adding miso.
- Cook noodles separately, drain, and divide into bowls.
- Add pak choi to the broth for 2 minutes until just wilted.
- Pour broth over noodles, top with tofu, pak choi, spring onions, and sesame seeds.
Tips
White miso is milder and sweeter than red miso. For extra depth, add a sheet of kombu to the broth while it simmers.