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Vegan Oatly Miso Ramen

My take on Meera Sodha's Vegan Ramen
Course: Main Course
Cuisine: Japanese
Keyword: Miso, Ramen
Servings: 4 people

Ingredients

Ramen Broth

  • 4 tbsp dried shiitake mushrooms
  • 1 onion chopped roughly
  • 4 garlic cloves chopped roughly
  • 2 cm piece fresh ginger chopped roughly
  • 150 g miso paste I use red, you can use white
  • 1 tbsp tahini
  • 2 tbsp rapeseed oil
  • 3 tbsp soy sauce
  • 1 litre oat milk I use Oatly
  • Salt

Toppings

  • 250 g ramen noodles I use rice noodles for gluten-free
  • 250 g tenderstem broccoli
  • 100 g edamame beans defrosted
  • 280 g block extra-firm tofu
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp corn flour
  • ½ tsp chilli flakes
  • 1 tsp sesame seeds
  • 1 lime cut into wedges

Instructions

  • Put the dried shiitake mushrooms in a heatproof bowl and cover with 200ml boiled water and leave them to soak for about five minutes
  • Heat the oven to 200 degrees (fan)
  • Blitz the mushrooms, their soaking liquid, along with the onion, garlic, ginger, miso, tahini, oil, and soy sauce in a blender.
  • Prepare the tofu by slicing it into thin squares and coating it in 1 tsp sesame oil and 1 tbsp soy sauce. Then press each slice into some cornflour.
  • Place the tofu onto a tray with baking paper and cook in the oven for 20 minutes
  • Heat a frying pan on a medium cook the blended paste for 10 minutes, make sure to stir regularly to stop it from sticking
  • Meanwhile, cook the noodles to the packet instructions and then drain and rinse under cold water to stop them from overcooking. You can drain and coat them in a little oil to stop them from sticking
  • Gradually add in the oat milk to the cooked paste, until fully incorporated, then add seasoning to taste. Take off the heat and set aside until serving
  • Boil or steam the broccoli and edamame until cooked
  • Serve up the noodles into four bowls. If the soup has cooled down, you can reheat quickly, and then pour it over the top of the noodles
  • Place the tofu, broccoli and edamame on top. Serve with a sprinkle of sesame seeds, chilli flakes, and a lime wedge
  • Slurp up!