Creamy Coconut Miso Ramen With Umami Shredded Tofu Mince
  1. Preheat oven or airfryer to 180c

  2. Grate tofu on the thick setting of a grater and place on a baking sheet with dark soy sauce, sesame oil, and agave

  3. Bake or airfry for 12-18 mins, turning regularly

  4. Heat sesame oil in a small saucepan on medium heat and add spring onions, coriander stalks, garlic and ginger, frying for 5 minutes

  5. Add white miso paste, light soy sauce, vegan chicken stock cube, dried shittake mushrooms, water, and coconut milk to the pan and simmer on low heat for 10 minutes

  6. Add lime juice to the broth

  7. Cook noodles to package instructions

  8. Split broth between two bowls, add noodles and pak choi, and garnish with crispy tofu, fresh coriander, lime, and chilli oil

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Ramen

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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