An uncomplicated and 100% plant-based Miso Ramen Bowl, made with filling wholewheat noodles, a range of crunchy vegetables and crispy Shiitake Mushrooms! A hearty, satisfying and delicious vegan meal, that's a perfect choice for a cold winter day!
Heat a tbsp of vegetable oil in a frying pan. Add mange tout and baby corn and fry for approx. 3 minutes on high heat to slightly soften. Place the vegetables in a bowl set aside.
Add 4 tbsp of vegetable oil in the frying pan used for the vegetables. Add the mushrooms to a large bowl and mix with cornflour to coat well. When the oil is sizzling hot, add the mushrooms in a single layer, and fry for 4-5 minutes until crispy. You may want to do them in batches if your pan isn't large enough. Place the fried mushrooms on a paper towel to absorb any excess oil.
Wipe the mushroom pan clean and use it to make the broth. Add 1 tbsp of sesame oil. Tip in ginger and garlic and fry for a minute until fragrant. Add the miso paste, tamari (or soy sauce), sugar and star anise and stir to combine. Pour 750ml of boiling water over and bring to the boil.
Add the wholewheat noodles to your broth and cook following the time stated on the packet. Ours took 4 minutes to cook.
Add the mange tout and baby corn to the broth for 30 seconds to warm through.
Divide the ramen between two bowls, top the noodles with crispy shiitake mushrooms and sprinkle everything with spring onion and chilli. Dig in!