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Hakubaku organic ramen noodles
2 cups vegetable stock
4 cloves fresh garlic, minced
1 onion, sliced
1 cup shiitake mushrooms
1 tsp olive oil
1 tsp dried ginger
1 tbs white miso paste
1 block of firm tofu – pressed and cubed
1 carrot, sliced into ribbons
1 cup spinach, chopped
100g snow peas
Serves 2 adults
1. In a medium saucepan, heat the olive oil over medium heat. Add the sliced onion and garlic. Cook, stirring frequently for 3-4 mins. Add the mushrooms, ginger and miso paste, stir for another minute and slowly add the vegetable stock and simmer for 15 mins on a low heat.
2. Pan fry the tofu pieces until crispy on both sides and set aside.
Bring a small pot of water to the boil and add your Hakubaku organic ramen noodles and cook for up to 4 minutes. Remove the pot from heat.
Divide your noodles into two bowls and pour the broth on top. Top with crispy tofu, carrot ribbons, chopped spinach, snow peas and mushroom. Serve with sesame seeds, soy sauce or chili garlic sauce.