Enjoy this vegan ramen for a quick, tasty midweek treat. Shiitake mushrooms, spring onions and miso paste give the broth plenty of umami flavour.

Play with the garnishes to make sure the ramen suits your tastes. If you don’t have a particular ingredient try thinking about its flavour and substitute it for something you do have. You could also add in leftover vegetables as a flavourful food waste buster.

Ingredients (serves 2):

  • 1 litre of vegetable stock (shop-bought or try our zero-waste stock)
  • a thumb-sized piece of ginger, sliced, plus a few slices cut into fine matchsticks
  • 1 red chilli, (½ left whole, ½ finely chopped)
  • 3 cloves of garlic, bashed
  • 2 tablespoons of miso paste (ideally white, but whatever you have)
  • 100 grams of ramen or egg noodles
  • 2 tablespoons of oil (either vegetable or sesame)
  • 100 grams of shiitake mushrooms, sliced (or any fresh mushrooms or refreshed dried mushrooms)
  • 4 spring onions, sliced (keep white and green parts separate)
  • 2 heads of pak choi, roughly sliced
  • Leftover cooked vegetables e.g. broccoli florets, peppers or green beans (optional)
  • Optional garnishes - soft boiled egg (half for each serving), fried tofu, sriracha sauce, chopped coriander, crushed peanuts, sesame seeds, beansprouts, grated carrots, grated daikon, seaweed flakes, chilli flakes to serve (all optional)

Method:

  1. Warm the vegetable stock and add the sliced ginger, the whole chilli half and the garlic. Simmer gently for 10 minutes. Scoop out the ginger, chilli and garlic and discard, and whisk in the miso until dissolved.
  2. In a separate pan, cook the noodles following pack instructions then drain and rinse under cold water.
  3. Heat 2 tablespoons of oil in a hot pan and stir-fry the chopped chilli, mushrooms, spring onion whites, matchsticks of ginger and pak choi for 3 minutes. Meanwhile, bring the stock back to the boil.
  4. Divide the stir-fried vegetables (and any other leftover vegetables) and noodles between 2 bowls. Pour over the boiling stock and finish with a sprinkle of spring onion greens.
  5. Garnish with any optional extras. Enjoy.