RECIPES BY Rhiannon Lambert

Veggie Ramen

  • 30-40 MINS
  • 4 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

Sesame/Olive oil

3 cloves garlic, crushed

1 red chilli, minced

40g (thumb size piece) ginger, grated

3 tbsp soy sauce

2 tbsp miso paste

2 tbsp tamarind paste

280g tofu, chopped into cubes

1 aubergine, chopped into cubes

750ml veg stock

200g mushrooms (I used ‘exotic’)

1 red pepper, sliced

2 pak choi

1/2 lime

200g soba noodles (buckwheat)

1 spring onion

Sesame Seeds

Directions

  1. Pre-heat the oven to 180°C.
  2. Blend the garlic, red chilli and ginger in a food processer with a teaspoon of oil, until it forms a smooth paste. Pop half of the paste into a bowl and save the other half for later.
  3. To the bowl with the paste, add 2 tbsp soy sauce and 1 tbsp each tamarind and miso. Add in your chopped tofu and aubergine and toss to coat. Leave to marinade for at least 10 minutes, while you cook, drain and rinse the noodles according to pack instructions.
  4. Bake the marinated tofu and aubergine in the oven for 20 minutes until golden brown.
  5. Meanwhile, heat a tbsp oil in a heavy bottomed pan, with the other half of your chilli paste.
  6. Pour in 750ml veg stock, and stir through 1 tbsp miso, tamarind and soy sauce. Squeeze in the juice from half a lime.
  7. Add in the mushrooms and pepper and gently simmer for 15 minutes.
  8. Pour in the noodles, baked aubergine and tofu, and pak choi leaves and remove from the heat.
  9. Serve topped with spring onions and sesame seeds.