Vegan ramen noodles recipe
Easy and super flavoursome vegan ramen noodles recipe with healthy wakame seaweed, delicious Shiitake mushrooms and crunchy pak choi.
Ingredients
- 20 g or ⅓ of a cup of dried wakame
- 600 ml or 2½ cups of boiling water
- 1 organic mushroom stock cube
- 1 pak choi, cut in half
- 1 carrot cut into ribbons with a peeler
- 75 g of soba noodles
- 150 g of fresh Shiitake mushrooms
- Fresh coriander/cilantro to garnish
- Sesame oil
- Togarashi seasoning
Instructions
- Place the wakame in a measuring jug and pour 600ml/2½ cups of boiling water over the top and add the mushroom stock. Stir and leave between 30 minutes and 1 hour.
- Bring a pan of water to a gentle simmer and add the soba noodles to cook for 4 minutes. Drain and place in a bowl of cold water and set aside.
- Peel the carrot into ribbons and set aside.
- Cut the pak choi lengthways in half and fry in a dry frying pan for 2-3 minutes until charred and wilted, set aside.
- When the broth has developed the flavour after at least 30 minutes, remove the wakame, squeeze and chop into bite sized pieces. Pour the broth into a pan and add the Shiitake mushrooms and bring to a gentle simmer for 3-4 minutes.
- Drain the noodles and divide them with the carrots and pak choi equally between 2 bowls. Pour over the boiling broth with the mushrooms and garnish with coriander/cilantro, sesame oil and togarashi seasoning. Serve straight away.