Ingredients

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160g Oriental Tofoo, cubed

2 tbsp Miso paste

150g ramen noodles (or soba or medium egg noodles)

150g frozen Edamame (soya) beans

200g carrot, peeled and grated

70g ready-to-eat beansprouts

6 spring onions, trimmed and shredded

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Miso Tofoo Ramen Bowl

Serves 2 • Prep 10 min • Cooking

Miso Tofoo Ramen Bowl
Ingredients

Underline

160g Oriental Tofoo, cubed

2 tbsp Miso paste

150g ramen noodles (or soba or medium egg noodles)

150g frozen Edamame (soya) beans

200g carrot, peeled and grated

70g ready-to-eat beansprouts

6 spring onions, trimmed and shredded

Method

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1. Place the noodles in a large pan and pour 1.5lt boiling water over, add the miso paste, stir and simmer for 2 to 3 minutes until noodles are tender, lift the noodles out of then pan using tongs and divide between 4 warmed bowls.

2. Add the Tofoo and soy beans to the miso stock, bring to the boil and simmer for 2 minutes.

3. Meanwhile, add a little grated carrot, some beansprout and spring onions to each bowl.

4. Ladle the Tofoo, beans and miso stock over each bowl and serve at once.