Lover’s Mushroom Ramen (for two)
Serves: 2
Style: Soup
Difficulty: Easy
Ingredients
90g Hakubaku Ramen noodles
2 cups Vegetable stock
2 tbsp Soy sauce
1 tbsp Rice wine vinegar
2 cloves Garlic, sliced
2cm piece Ginger, sliced
1 handful Spring onions, sliced
1 handful Enoki mushrooms
1 handful Shitake mushrooms, sliced
Freshly cracked pepper, to taste
2 tbsp Organic white Miso paste
100g Silken soy bean curd, cubed
1 Egg, whisked
Toasted sesame seeds, coriander for garnish
Lover’s Mushroom Ramen (for two)
Method
1. Bring to boil a small saucepan of water. Add ramen, cook for 4 min until tender then drain and rinse with cold water, set aside.
2. Meanwhile, chuck ingredients 2-10 in a large saucepan and bring to boil. Reduce and simmer 4 minutes.
3. Add Miso paste, stir until dissolved. Add tofu and stir. Remove from heat.
4. Slowly drizzle egg in a thin stream into saucepan. Stir.
5. Divide ramen into 2 bowls. Ladle soup over the noodles (ensuring extra tofu for the chef!)
6. Sprinkle with sesame seeds and fresh coriander leaves. Share under the moonlight and take it slow?
Quick VEGAN Soba noodle salad using fresh ingredients that are full of flavour and nutrients
This is the recipe that all of the family will love
My All-Time Favourite!! No arguments, no discussion! Made in a jiffy and fit for the fussiest guests.
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