Quick & Easy Ramen

A hearty, flavour-packed vegan ramen that comes together quickly and uses everyday ingredients – perfect for busy weeknights and lunchtimes. Adjust the broth to your liking and load it up with your favourite toppings.

Gluten free
Wheat free
Quick meal
Cheap
Kids recipe

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Preparation time

10 min

Cook time

10 min

Total time

20

Meal

  • mains
  • lunches

Servings

4

Kcal

330

Carbs

44 g

Protein

13 g

Fat

9 g

* Nutritional information per serving.

Ingredients

Ramen

  • 2L/8 cups water
  • 2 tbsp white miso paste
  • 2 tbsp rice vinegar
  • 1 tsp syrup (eg maple or agave) or brown sugar
  • ¼ tsp chilli flakes (optional)
  • 2 cloves garlic, crushed
  • 200g/7 oz chopped frozen broccoli
  • 200g/7 oz frozen mixed vegetables (eg peas, sweetcorn, carrots)
  • 400g/14 oz vegan instant ramen noodles (lots of them are vegan – check the packet. Use gluten-free if needed)

Extras

  • 200g/ 7 oz extra firm tofu, drained, rinsed and cut into 2cm cubes
  • 100g/3.5 oz (approx.) pak choi, halved lengthways (optional)

Optional toppings: crispy fried onions (buy in bulk in the global section in supermarkets, online or from global superstores. Check if they’re gluten-free if needed), fresh chilli, sesame seeds, spring onions

Instructions

Ramen

  1. Using a large saucepan, bring the water to the boil and add the miso, vinegar, syrup, chilli flakes, garlic, broccoli and mixed vegetables. Boil for 4 minutes.
  2. Add the noodles and flavour pouches to the pan and cook according to the instructions on the packet (around 4 minutes – don’t cook for longer than 4 minutes or the vegetables will be mushy).

Extras

  1. While the ramen is cooking, fry the tofu in a large wok/frying pan in a little oil until golden with either a little salt or soy sauce.
  2. Remove the tofu from the pan, increase the heat, add a little more oil then add the pak choi. Flash fry until slightly charred.

Assembly

  1. Evenly distribute the ramen into four bowls and then add the tofu, pak choi and optional extras.
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