Ramen with vegetable broth, tofu, mushrooms and greens – Kallo

Ramen with vegetable broth, tofu, mushrooms and greens

A big noodle bowl to nourish the soul

Ramen with vegetable broth, tofu, mushrooms and greens

A big noodle bowl to nourish the soul

A gloriously hearty and warming recipe for a simple, comforting bowlful, whatever the weather.

Serves: 4

Cooking time: 15 minutes

Ingredients

1 tbsp vegetable or peanut oil
300g tofu, cubed
1 litre of water
1 Kallo Vegetable Stock Cube
2 tsps white or red miso
1-2 packs ready-to-eat ramen noodles (or 250g soba noodles, cooked and drained)
125g fresh shimeji or shitake mushrooms, cut into large strips
2 heads pak choi, sliced into large strips
250g tenderstem broccoli, cut to large pieces
100g fresh bean sprouts
3 spring onions, sliced into rings
1 red chilli, chopped
½ tsp black sesame seeds (optional)
1 tsp soy sauce

How to make

Heat the oil and lightly fry the tofu until golden, then remove to a plate.
Make the ramen broth by stirring the vegetable stock cube and miso paste into a litre of boiling water.
Bring the stock to a simmer and add the noodles, tofu, vegetables, chilli and sesame seeds, then stir in soy sauce to taste.
Simmer for 5 minutes to cook the vegetables, then serve and enjoy!

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