Vegetable Ramen Recipes

Ingredients :

375g fresh ramen noodles

1 tbsp oil

1 tbsp finely chopped fresh ginger

2 cloves garlic, crushed

150g oyster mushrooms, halved

1 small zucchini, sliced into thin rounds

1 leek, white and light green part, halved lengthways and thinly sliced

100g snow peas, halved diagonally

100g fried tofu puffs, cut into matchsticks

1.25 liters vegetable stock

1 1/2 tbsp white miso paste

2 tbsp light soy sauce

1 tbsp mirin

90g bean sprouts

1 tsp sesame oil

4 spring onions, thinly sliced

100g enoki mushrooms

Method :

Bring a large saucepan of lightly salted water to the boil.
Add the noodles and cook, stirring to prevent sticking, for 4 minutes, or until just tender.
Drain and rinse under cold running water.
Heat the oil in a large saucepan over medium heat, add the ginger, crushed garlic, oyster mushrooms, zucchini, leek, snow peas and tofu puffs, and stir fry for 2 minutes.
Add the stock and 300ml water and bring to the boil, then reduce the heat and simmer.
Stir in the miso, soy sauce and mirin until heated through.
Do not boil.
Stir in the bean sprouts and sesame oil.
Place the noodles in the bottom of six serving bowls, then pour in the soup.
Garnish with the spring onion and enoki mushrooms.

Ready to eat in 30 minutes
Serves 4 - 6

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