Vegetable Ramen Noodle Bowl

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17 Ingredients

Number of servings

2 pieces wakame, 10cm each
2tablespoons dried shiitake mushrooms
250grams dried ramen noodles (for the gluten-free option, use gluten-free noodles)
1L vegetable stock
2tablespoons light soy sauce
2teaspoons soft light brown sugar
3tablespoons mirin
4 spring onions, chopped
1 red capsicum, deseeded and finely sliced
2 heads pak choi, cut into thick shreds
1 zucchini, cut into matchsticks
4 radishes, sliced
225grams bamboo shoots, drained
1teaspoons crushed dried chillies
1tablespoons red miso paste
250grams block firm tofu, cut into 8 slices
1tablespoons sweet chilli sauce

Description

Miso paste enhances the flavour of this dish, but omit it if preferred and season with more tamari. Use dashi powder to make the vegetable stock, if it is available.

Method

Step 1 of 4

Soak the wakame and mushrooms in 300ml warm water for 30 minutes. Lift out the wakame and cut out any thick stalk, if necessary. If the wakame is large, cut into pieces before returning to the soaking water with the mushrooms.

Step 2 of 4

Cook the noodles according to the packet instructions. Drain. Put the stock in a large saucepan with the remaining ingredients, except the miso paste and tofu. Add the wakame, mushrooms, and soaking water. Bring to a boil, reduce the heat, and simmer for 3 minutes.

Step 3 of 4

Blend a ladleful of the stock with the miso paste until smooth. Pour back into the pan and stir gently. Taste and add more tamari, if necessary. Make sure the soup is very hot, but not boiling.

Step 4 of 4

Divide the noodles between four large open soup bowls. Add two slices of tofu to each bowl and ladle the very hot soup over. Serve at once with sweet chilli sauce to drizzle over, if using.