Vegan ramen with tofu and edamame

Ingredients

• 700 mlVegetable stock
• 90 gWheat ramen noodles, dried
• 150 gTofu, firm
• 60 gEdamame
• 40 gShiitake
• 30 gSpring onion
• 15 gMiso paste (1 tbsp)
• 15 gSoy sauce (1 tbsp)
• 5 gSesame oil (1 tsp)
• Ginger, garlic, chilli

How to make it

1. Steep the stock with the ginger, garlic and shiitake for 15 minutes.
2. Fry the sliced tofu in the sesame oil, deglaze with soy sauce and glaze it.
3. Cook the noodles as the packet says, adding the edamame for the last two minutes.
4. Stir the miso smooth in a ladle of broth and return it to the pot without boiling it.
5. Noodles into the bowl, broth over them, then tofu, edamame, shiitake, spring onion and chilli.

One tip

Miso comes light and dark. Dark is stronger, light suits a broth that should stay delicate.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.