Recipes
Recipes

Vegetarian ramen

A satisfying meal in a bowl - get your carbs, protein, veggies and tons of flavour all in one go!

A satisfying meal in a bowl - get your carbs, protein, veggies and tons of flavour all in one go!

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(19 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.99 per serving

Nutritional Information

Each 438g serving contains

Energy
1336kj
320kcal
16%
Fat
11.8g
Low
17%
Saturates
2.2g
Low
11%
Sugars
7.4g
Low
8%
Salt
2.89g
High
48%
of your reference intake.
Typical energy values per 100g:
305kj/73kcal

Ingredients

3 large free range eggs, at room temperature

2 reduced-salt vegetable stock cubes, dissolved in 1.5L boiling water

3tbsp miso paste

4tbsp sweet chilli sauce

3tbsp reduced-salt soy sauce

1½tbsp Asda Rice Vinegar

5cm piece ginger, peeled and cut into matchsticks

5 Extra Special Hand Picked British Shiitake Mushrooms, sliced

10g dried porcini mushrooms, broken into small pieces

4 egg noodle nests

2 pak choi, quartered

200g tofu, cubed

4tbsp frozen sweetcorn, thawed

2 spring onions, sliced

1 red chilli, finely sliced

1tbsp sesame seeds

1 sheet nori roasted seaweed, crumbled

Method

1
Put the eggs in a pan of boiling water. Simmer for 6 mins, drain and plunge into iced water until cool enough to handle. Peel and cut in half. Set aside.
2
For the broth, bring the stock to the boil in a large pan. Add the miso, chilli sauce, soy sauce, rice vinegar and ginger. Stir until the miso dissolves.
3
Add the shiitake and porcini mushrooms and the noodles to the pan. Simmer for 3-4 mins, covered, until the noodles are heated through. Add the pak choi and tofu in the final 1 min.
4
Divide the noodles, veg and broth between 6 large bowls. Add the sweetcorn. Top each bowl with half a boiled egg and a scattering of the spring onions, chilli, sesame and nori, then serve immediately.