Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 20grams dried porcini mushrooms
- 400grams tofu
- 2tablespoons sriracha sauce
- 2tablespoons sesame oil
- 4 medium spring onions, sliced, green tops reserved
- 2 cloves garlic, peeled and sliced
- 2tablespoons miso paste
- 1tablespoons soy sauce, reduced salt
- 300grams vegetable stir fry mix
- 250grams wholewheat noodles
- 1 large lime, juiced
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
15.2grams
Fat
13.6grams
Carbs
31.8grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Dried mushrooms and miso add depth of flavour to this vegan ramen with sriracha coated tofu.
Method
Step 1 of 5
Place the porcini in a bowl, add 800ml of boiling water and set aside to steep for 25 minutes.
Step 2 of 5
Slice the tofu into thin strips and coat with sriracha sauce. Heat half of the oil in a large, deep pan and cook the tofu slices for 1-2 minutes on each side, remove from the pan and set aside.
Step 3 of 5
Add the rest of the oil and cook the spring onions and garlic for 2-3 minutes, stir in the miso and soy sauce cook for 1 minute. Add the vegetable mix and cook for 2 minutes.
Step 4 of 5
Cook the noodles according to pack instructions and tip into the pan with the vegetables. Pour over the porcini and liquid mix and bring to the boil.
Step 5 of 5
Stir in lime juice and serve topped with sriracha tofu and spring onion tops.
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