Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons canola oil
- 4 spring onions, sliced, green tops reserved
- 2tablespoons miso paste
- 2 cloves garlic, peeled and sliced
- 5centimeters ginger, peeled and sliced into matchsticks
- 3tablespoons tahini
- 1L vegetable stock, made with 2 stock cubes, hot
- 1tablespoons soy sauce, reduced salt
- 250grams wholewheat noodles
- 2teaspoons rice wine vinegar
- 2 medium carrots, sliced into matchsticks
- 4 heads bok choi, sliced in half lengthways
Description
Miso is key this rich plant-based ramen, enriched with tahini for extra sesame flavour.
Method
Step 1 of 4
Heat the oil in a large, deep pan on medium heat and cook the spring onions for 2 minutes, stir in the garlic, ginger, miso and soy sauce cook for 2 minutes.
Step 2 of 4
Pour over the stock and stir in the tahini. Bring to the boil and reduce the heat. Simmer for 10 minutes, remove from the heat and use an immersion blender to blitz until smooth and slightly thick.
Step 3 of 4
Bring the soup back to the boil, add the noodles and bok choi and cook for 7 minutes, until the noodles are tender.
Step 4 of 4
Serve with carrot matchsticks and spring onion tops.
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