270g Hakubaku ramen noodles
8 Roma tomatoes (cut into wedges, lengthwise)
2 Carrots (finely julienned)
8 Swiss brown mushrooms (sliced)
1 Green bell pepper (sliced)
1 handful Baby spinach leaves (shredded)
3tbsp Tomato puree
1tsp Garlic (minced)
2 Vegetable stock cubes (dissolved in a little boiling water)
2 Bay leaves
Silken tofu (crumbled) for garnish
4 Fresh parsley sprigs (for garnish)
Hot crusty bread (slices or rolls) for serving
Rich Tomato and Vegetable Sauce with Ramen Noodles
STEP ONE:RICH TOMATO AND VEGETABLE SAUCE
In a large saucepan, place the dissolved vegetable cube with the tomato wedges, oregano and bay leaves.
Add the garlic and tomato puree and stir.
Add the bell pepper, carrot and spinach.
Reduce heat and allow to simmer for 15 minutes.
Add the mushroom and continue to simmer for 5 minutes.
STEP TWO:RAMEN NOODLES
Meanwhile, cook the noodles according to packet instructions.
Drain well, then divide between 4 deep serving bowls.
Place the hot bread on a serving platter.
Ladle the sauce over the noodles.
Sprinkle with the crumbled silken tofu.
Garnish with sprigs of parsley.