Vegetarian
Vegan Sesame Mushroom Ramen
This miso ramen broth with deliciously chewy noodles and tender vegetables is laced with chilli and sesame for a fragrant weeknight bowl that’s both cleansing and full of flavour.
Vegetarian
This miso ramen broth with deliciously chewy noodles and tender vegetables is laced with chilli and sesame for a fragrant weeknight bowl that’s both cleansing and full of flavour.
Thinly slice Chinese broccoli, mushrooms, and spring onion. Set aside.
Place stock cube, miso paste, chilli bean paste, tofu and 150ml water in a blender (or use a hand-held blender) and blend until smooth.
Add broth base to a large saucepan with 600ml water. Place over medium heat, bring to a simmer and cook for 4–5 minutes or until rich and flavoursome.
Place udon noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 3 minutes. Drain and set aside.
Heat ½ the sesame oil in a frypan over medium heat. Add mushroom and cook for 5 minutes. Add Chinese broccoli and cook for 3–4 minutes or until leaves are wilted and stems are tender. Set aside.
Add remaining sesame oil and soy sauce to broth and stir to combine. Divide noodles between bowls, top with mushroom and Chinese broccoli and ladle over broth. Sprinkle with spring onion and sesame seeds to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami