Ingredients
For the broth
2 tbsp soy sauce
1/2 tsp rice vinegar
1 tbsp sesame oil
1 tsp chilli oil + extra to serve
250ml plant based milk (oat / soy work well)
1 tbsp sesame paste
1 garlic clove, grated
300ml vegetable stock
Ramen noodles
For the crispy chilli crumbled Tofoo
280g Naked Tofoo
1 tbsp soy sauce
1 tsp chilli oil
1 garlic clove, grated
small knob of ginger, grated
Vegetables for topping
1 pak choi
2 spring onions
Optional extra toppings: coriander, chopped peanuts, sliced red chilli, sesame seeds
Get started
- Crumble the Tofoo until it resembles mince. Heat a little oil in a large frying pan. Cook the Tofoo until golden and crisp. stir in 1 tsp soy sauce, 1 tsp chilli oil and half of the garlic and ginger. Cook for another 2 minutes until fragrant and set aside.
- Now make the broth. In a saucepan combine all the ingredients for the broth and allow to simmer gently for 10 minutes.
- Cook the noodles according to packet instructions and cook the pan choi at the same time with the noodles and blanche the beansprouts for the last minuet of cooking. Warm the Tofoo through with a little splash of water if needed.
- Assemble your ramen. Add your noodles to deep bowls, ladle over the broth, top with the crispy chilli tofoo crumble and top with the vegetables. Add the spring onions and more chilli oil to taste along with any other desired garnish.
