A warming, flavour-packed bowl of ramen — there are few things better! Smoked tofu brings this salty, spicy, hug-in-a-bowl to the next level. Adjust chilli oil amount to wind back spiciness or crank it up ;)
1Place dried mushrooms in the vegetable stock with onion and kombu.
2Bring to the boil then turn to a simmer and cook for 15–20 minutes or until the mushrooms are completely soft. Remove the kombu, and blitz the broth in a blender so it thickens into a smooth, slightly creamy broth.
3To prepare the garlic oil, fry diced garlic in both oils over a medium heat until the garlic begins to lightly colour. Turn off the heat and allow to cool. (This will be used in the 'sauce at the bottom' of your ramen bowl.)
4Fry the bok choy in a little oil in a pan for a few minutes or until golden, charred and tender.
5In a separate pan bring some water to the boil and place in the ramen noodles and cook for 2–3 minutes.
6At the bottom of your Ramen Bowl, place all the 'Sauce at the bottom' ingredients and whisk together until combined.
7Pour in the blitzed mushroom broth, then add noodles, tofu, and bok choy. Top with bean sprouts, spring onion, and an extra drizzle of the crispy garlic oil.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.