Zara Carmichael

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Lime and Coriander Ramen with Tahini Tofu

Zara Carmichael


Warm and comforting, this wholefood, plant-based ramen is good for the soul and stomach. Full of vegetables, plant-based protein and healthy fats this recipe is packed with goodness leaving you nourished and satisfied.

Traditional ramen can be complicated, time consuming and usually not veggie friendly. But luckily this recipe is easy to follow and the broth, veg and noodles can all be cooked in the same pot! Woo less dishes!


Ingredients

Serves 4

Ramen Base

  • 1 tbsp Sesame Oil

  • 1 Onion (sliced)

  • 2 Garlic Cloves (crushed) or 2 tsp of ground ginger

  • 2cm Ginger (grated)

  • 3 tbsp Soy Sauce or Tamari

  • 1 tsp Miso Paste

  • 1.5l Vegetable Stock (2 cubes)

  • 400g Mushrooms of Choice (sliced)

  • 3 Carrots (grated or peeled into strips)

  • 2 Pak Choi (steamed)

  • 1 Red Chilli (sliced)

  • 1 Bunch of Coriander (more to serve)

  • Juice of 1 Lime

  • 225g Rice Noodles

Tahini Tofu

  • 1 Packet Extra Firm Tofu

  • 1 tbsp Tahini

  • 2 tbsp Soy Sauce

  • 1 tsp Maple Syrup

  • 4 tbsp Cornstarch

Method

Tahini Tofu

  1. Preheat the airfryer to 200 ° C or the oven to 180 ° C.

  2. Drain and press the tofu between two tea towels to remove as much liquid as possible. Then pat dry with kitchen towel.

  3. Add the cornstarch to a medium bowl and toss in the tofu so that it is completely covered (this will help the marinade stick to the tofu).

  4. In separate medium bowl combine the tahini, soy sauce and maple syrup until completely smooth.

  5. Dip the tofu into the marinade individually, making sure all sides are coated. Then place directly into the airfryer or line a baking tray with baking paper and place in the oven.

  6. Air fry for 10 minutes or bake in the oven for 20 minutes turning over half way.

  7. Meanwhile, prepare the ramen

Ramen

  1. Heat the sesame oil in a large pan or wok, then add the onion and garlic and fry until translucent.

  2. Gently grate in the ginger and leave to sit for a minute.

  3. Toss in the mushrooms with 1 tbsp of soy sauce and fry until tender.

  4. Pour over all of the vegetable stock, adding another tbsp of soy sauce.

  5. Spoon in the miso paste and stir gently to dissolve.

  6. Add the rice noodles to the broth and leave to simmer for 1 minute before adding the carrot and pak choi.

  7. Squeeze over the lime and sprinkle in the sliced chillies and coriander.

  8. Ladle into bowls and serve immediately with tahini tofu and extra lime and coriander.