Vegan Ramen Recipe

Vegan Ramen Recipe

This simple vegan ramen is a calcium-rich, nourishing and super-tasty meal. The tofu, buk choy and bean sprouts are all brilliant vegan sources of calcium and the warming spices support digestion and assimilation.

Serves: 2

VG

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Vegan Ramen Recipe

By: Georgia Harding

This simple vegan ramen is a nourishing, super-tasty meal packed with tofu, buk choy and bean sprouts for a nutrient-rich dish the whole family will love.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 150g ramen noodles

  • Soup base
  • 500mL vegetable stock
  • 1 clove garlic, crushed
  • 2cm ginger, finely grated
  • 2 tbsp hulled tahini
  • 40mL tamari
  • 2 tsp rice-wine vinegar
  • 2 spring onions, white part sliced

  • Tofu
  • 1 tbsp tamari
  • 1 tsp rice-malt syrup
  • 150g firm organic tofu, sliced into 1cm pieces
  • 1 tbsp sesame oil (or another oil)

  • 4 shiitake mushrooms
    80g enoki mushrooms
    1 buk choy
    1 cob corn, kernels cut from cob
  • 60g bean sprouts
  • Chilli oil (optional)

Method


  • Bring a pot of water to the boil and follow the packet instructions to cook the noodles until almost cooked. They will continue to cook once strained. Divide into two serving bowls.
  • Use the same pot to make the soup base. Add all the soup base ingredients to the pot and heat but don’t boil.
  • Now cook the tofu. Mix the tamari and rice-malt in a small bowl and toss the tofu to coat. Heat a small pan over a moderate heat with the sesame oil. Cook the tofu for a few mins each side to brown. Once cooked, turn the heat off but leave in the pan until ready to serve.
  • While the tofu is cooking, fill a large bowl with boiling water and blanch the mushrooms, buk choy and corn one by one. Add to the serving bowls, working quickly.
  • Pour over the soup base and add the tofu, bean sprouts and drizzle over optional chilli oil.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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