Japanese · Lunch, Dinner

Vegan miso ramen

Rich savoury miso broth with soba noodles, tofu, mushroom and sweet corn.

Calories

728 kcal

Protein

42 g

Carbs

96 g

Fat

19 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten, soy, sesame.

Ingredients

• 90 g Soba noodles
• 130 g Firm tofu
• 50 g Sweet corn
• 70 g Spinach
• 60 g Mushrooms
• 1¼ tbsp Miso paste
• 1 clove Garlic
• 5 g Ginger
• 1 tsp Toasted sesame oil
• 12 g Spring onions
• 400 ml Vegetable stock

Method

1. Cook the soba noodles according to packet instructions, then drain.
2. Simmer the stock with garlic, ginger and mushroom for 6 minutes.
3. Take off the heat, whisk the miso into a ladleful of broth until smooth, then stir back into the pot.
4. Add the tofu, corn and spinach, and warm through for 2 minutes without boiling hard.
5. Divide the noodles into bowls, ladle over the broth and finish with sesame oil and spring onion.

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