You’ve probably slurped on a bowl of delicious ramen in Wagamama’s but have you ever had a go at making it yourself? It’s surprisingly easier to cook than you might think. Chris Hale shows us how with his latest recipe, created exclusively for IconInc. This speedy meal is vegan and packed full of healthy veggies.
(if you want to cook with friends in the mega kitchen, just multiply the amounts)
- 2 garlic cloves
- A thumb-sized piece ginger
- 1 tbsp miso paste
- 200ml vegetable stock
- 2 tbsp soy sauce
- 1 carrot
- 1 head pak choi (Chinese cabbage)
- 50g shiitake mushrooms
- 200g firm tofu, cut into chunky cubes
- 100g ramen noodles
- 1 spring onion
- 25g beansprouts
- A handful of chopped coriander
- Crushed peanuts
- 1 red chilli
- Roughly chop the garlic cloves and ginger, then put them in a saucepan with the miso paste, veg stock and soy sauce.
- Bring this broth to the boil, and then cover and simmer for 10 mins until the ginger is soft.
- Meanwhile prepare the veg. Peel the carrot into fine slivers using a peeler. Shred the pak choi. And finely chop the chilli, spring onion and coriander.
- When the 10 mins is up, take the broth off the heat and strain the liquid into a clean pan. Discard everything left in the strainer.
- Get the broth back on the heat and add the noodles, mushrooms, tofu, and pak choi. Cook for 5 mins.
- Pour everything out into a bowl and top with the beansprouts, carrot and spring onions, along with the chilli, peanuts and coriander.
Tuck into your oh-so-easy but super impressive meal. There’s loads more quick and healthy recipes from Chris Hale on the blog. Check them out, here.