vegetable ramen noodles recipes


 10cm (4inch) pieces wakame
 2 tbsp Dried shiitake mushrooms
 250 g Dried ramen noodles (or brown rice noodles)
 1 l Vegetable stock
 2 tbsp light soya sauce
 4 Spring onion,chopped
 1 Red pepper deseeded and finely sliced
 2 Head of pak choi, cut in to thick shreds
 1 Courgette,cut into matchsticks
 1 tsp Crushed dried chillies
 1 tbsp Red miso paste
 250 g Block tofu,cut into 8 slices
 sweet chilli sauce,to drizzle



Soak the wakame and mushrooms in 300ml warm water for 30 minutes.
Lift out the wakame and cut out any thick stalks,
Cook the noodles according to the packet instructions.Drain.
Put the stock in the large saucepan with the remaining ingredients,
except for the miso paste and tofu.
Add the wakame, mushrooms, and socking water.
Bring to the boil, reduce the heat, and simmer for 3 min.
Blend a ladleful of the stock with the miso paste until smooth.
Pour back into the pan and stir gently.
Divide the noodles among 4 large open soup bowls.
Add 2 slices of tofu to each bowl and ladle the very hot soup over.
Serve at once with sweet chili sauce to drizzle over, if using

vegetable ramen noodles recipes

vegetable ramen noodles recipes

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