Coconut Miso Ramen - Vegan Food & Living

by admin

I was treated to a delicious meal of Vegan Coconut Miso Ramen from the Vegan Food and Living magazine. I have subscribed to this magazine for a few years now despite the fact I am not actually vegan, however being dairy free, this magazine gives me plenty of inspiration. It also helps us to eat vegan/vegetarian more often in a bid to try and be healthier and help the planet.

If you are not vegan please do not be put off this dish or vegan recipes, a lot of the recipes can be adapted for meat, fish or other dietary requirements!

Japanese/Asian style food is a safe go to cuisine having a dairy allergy as they rarely use milk as well as the fact the cuisine is delicious. This recipe is everything you want on a rainy, wet, windy English day; warming, hearty, full of umami and very filling.

This dish is so customisable, you can also add as many or as little veggies into this as you like, maybe experiment with vegetables like kale or broccoli or any others you love. Just have fun with it!

I really hope you enjoy it as much as we did.

Top tip: Buying rice, noodles, spices and pastes from Asian supermarkets not only guarantees you quality and allows you to try new things but can also save you money!

Ingredients:

2 tbsp sesame oil

4 garlic cloves

5cm piece of ginger (we used 2 tbsp of squeezy ginger)

1 medium Thai chilli (we used half as I cant handle heat)

60ml of soy sauce

1 tbsp or red or brown miso (you can get this from your local Asian supermarket)

1 litre water

1 tin of coconut milk (we used reduced fat)

1/2 block of tofu (we used a whole block as we love tofu)

1 carrot

120g edamame

50g leafy greens or bok choy

Jar of red peppers

Handful of green beans

2 spring onions

200g of dried ramen noodles

1 tbsp sesame seeds

Method:

  1. Peel and mince the garlic and ginger and mince the chilli (or squeeze the garlic and ginger into the pan) . Add all of this to a large pan with a splash of sesame oil. Cook this on low-medium heat for around 5 minutes (make sure not to burn the spices) stirring often
  2. Add in the soy sauce, miso, water and coconut milk and stir until combined then turn up the heat slightly and let it simmer for 10 minutes
  3. In a separate pan cook the ramen noodles, be careful not to overcook them as they can become mushy. I like them just about cooked with a lovely chewy bounce to them which usually takes 2-3 minutes. Once cooked drain the noodles.
  4. Cube the tofu into thumb size pieces, peel and slice the carrots into matchsticks and slice up the leafy greens, red peppers, green beans and spring onions (Top Tip: The green part at the top of a spring onion is very tasty and milder in flavour, perfect for garnishing your soup, so don’t throw it away!)
  5. Once the broth has simmered for 10 minutes, add the tofu and veg into the pan with the broth and simmer for another 5 minutes
  6. Add the noodles to the bowl first and ladle over the soup and veggies on top
  7. Sprinkle over the sesame seeds and the green parts of the spring onions
  8. Enjoy!
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