Yasai Itame | Wagamama Style
There is nothing like a fragrant coconut and lemongrass-infused broth with rice noodles, a bunch of tasty vegetables and pan-fried tofu on a cold winter day. When you are looking for a hug in a bowl, make our plant-based Yasai Itame, to warm the heart and soul! Deliciously vegan and easy to make, Yasai Itame is best served in a ramen bowl and enjoyed with a sprinkle of chilli flakes on top!
Ingredients
- 1 tablespoon green Thai curry paste
- 450 ml vegetable stock
- 60 g creamed coconut finely chopped
- 2 teaspoon lemongrass paste
- 4 spring onions each chopped into 4-5
- ½ red chilli finely chopped
- 1 garlic cloves minced
- 200 g firm tofu pressed (see details above) and cubed
- 100 g pak choi white and green parts separated, white part sliced
- 1 red onions cut into wedges
- 150 g beansprouts
- 80 g chestnut mushrooms thinly sliced
- ½ red pepper julienned
- 100 g flat rice noodles
- 15 g fresh coriander roughly chopped
- ½ lime cut into 4 wedges
Instructions
- Heat a large pan with a tablespoon of vegetable oil and green curry paste for a minute until fragrant. Pour in the hot stock, add the chopped creamed coconut add the lemongrass paste and bring to a gentle boil. Simmer on low heat for 10 minutes for the flavours to infuse.
- After 10 minutes, add the spring onions (reserve some for the top), garlic and red chilli (reserve some for the top) and simmer for a further 10 minutes.
- In the meantime, heat 2 tablespoon of vegetable oil in a large wok or frying pan on medium-high heat. Add the tofu cubes and fry for approx 10 minutes, stirring occasionally. Your tofu should be crispy on the outside and browned. Once cooked, take off the heat and set aside.
- Stir-fry red onion, red pepper, whites of pak choi, mushrooms and bean sprouts for 5 minutes. Then add them to the broth alongside the greens of pak choi and coriander and turn the heat off.
- Cook the rice noodles following the instructions on the packet. Drain and divide between bowls.
- Pour the soup over the noodles. Top with tofu and garnish with coriander, reserved chilli and spring onions. Serve with a lime wedge!
Nutrition
Calories: 581kcalCarbohydrates: 73gProtein: 18gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1058mgPotassium: 905mgFiber: 7gSugar: 12gVitamin A: 5704IUVitamin C: 104mgCalcium: 269mgIron: 5mg
Tried this recipe?Let us know how it was!