We were in the mood for noodles, so we whipped up this bowl of goodness! It’s quick and easy, and can easily be customised with your favourite ramen veggies if you wanted!
1 tbsp toasted sesame oil
1/2 white onion (finely diced)
3 garlic cloves, crushed
½ tsp ginger, grated
1l vegetable stock
¼ cup soy sauce
1 tbsp miso paste
1 sheet nori (ripped up)
2 tbsp sesame oil
2.5 cups shiitake mushrooms, sliced
1 block tofu, sliced
2 pak choi (sliced)
freshly ground black pepper
240g soba noodles (enough for 4)
4 green onions thinly sliced
1 tbsp sesame seeds
1 Heat sesame oil in a medium saucepan over medium high heat and cook the white onion for 6 minutes. Add the garlic and ginger until fragrant.
2 Add broth, and bring to a boil; reduce heat and simmer for 15 minutes. Add the soy sauce, miso paste and nori. Set aside.
3 Meanwhile, heat sesame oil in a large skillet over medium high heat.
Fry off the tofu until crispy. Set to one side. Add the sliced mushrooms and cook until they start to sweat down, after 3 minutes add the pak choi and fry until tender.
4 In a large pot of salted boiling water, cook soba noodles, stirring occasionally, until al dente.
5 Drain noodles and divide between 4 bowls.
6 Meanwhile, simmer the reserved broth.
Divide greens between the bowls.
Divide the broth between the bowls and top with mushrooms, tofu, pak choi,
7 Garnish with spring onions, chillies, sprinkle with sesame seeds and crushed peanuts
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