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Lou's Vegan Ramen

"Over the past year my family and I have become addicted to Ramen. I solely put this down to my eldest son,

Charlie, who is obsessed with Japanese culture. He would watch YouTube's top 10 ramen houses in Kyoto

and suggest we go. Well, that would be great, but let's just try making ramen at home instead. And so began

our obsessions and search for the best ingredients and recipes for this delicious dish.

Ramen is simply a bowl of broth, with noodles and added ingredients to ‘pimp’ it to your palate. I prefer tofu,

my husband loves pork and the kids chicken. Ramen is so versatile that once you get the basic right you can

add whatever ‘topping’ you like.

This recipe for ‘Vegan Ramen’ makes a great base to add whatever you like."

Vegan Ramen


2 garlic cloves

thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)

1  tbsp miso paste

1 tbsp neri goma (white sesame paste) or tahini (I used tahini)

15g dried shiitake mushrooms

1l good-quality vegan stock (I used chicken here, as Sunday General was out of vegan at the time}

2 tbsp soy sauce

200g firm tofu, cut into chunky cubes

1 tbsp cornflour

1 tbsp veg or sunflower oil

100g (2 x nests) ramen or rice noodles

1 head pak choi, quartered

2 spring onions, finely sliced, white and green parts kept separate

25g ready-to-eat beansprouts

1 carrot, peeled and cut into fine matchsticks

sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or sliced fresh chilli



Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, tahini, mushrooms,

stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean

pan and discard everything left in the strainer.


Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side,

being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they

retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.


Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have

just wilted.


Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot

and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if

you like.


Images courtesy of this weeks contributor © Lou Archell 2022