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.
Recipe
1
Prepare Vegetables
Thinly slice Chinese broccoli, mushrooms, and spring onion. Set aside.
2
Make Broth Base
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.
3
Simmer Broth
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.
4
Blanch Noodles
Place udon noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 3 minutes. Drain and set aside.
5
Cook Vegetables
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.
6
Plate Up
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.