It’s World Vegan Day and Stirling’s Vegan & Rights for Animals Society is sharing their favourite vegan meals with Brig. Next up, the humble ramen packet. If you’re getting bored of basic noodles, here’s an easy way you can upgrade them into a delicious dinner.
Prep time: 5 minutes.
Cooking time: 10 minutes.
Skill level: ★ ★ ☆☆☆
- 1 packet Tesco-brand ‘chicken’ instant noodles with seasoning packet
- 2 tbsp tomato paste
- 2 tsp garlic purée
- 1 tbsp ginger paste
- 1 tbsp soy sauce
- 5-6 mushrooms of any variety, diced
- 1 tbsp miso paste
- 2 cups boiling water
- 1/2 cup coconut milk or 2 tbsp vegan mayo
- 1 cube frozen spinach
- 1 tsp lemon juice
- MSG or garlic salt, to taste
Step one: Cook the ramen noodles according to the packet’s instructions.
Step two: In another pan, fry the tomato paste over a low heat with garlic, ginger, soy sauce and a little bit of oil.
Step three: To the paste mix, add in the diced mushrooms and miso paste and stir until combined.
Step four: Gradually add the water to the mushrooms, then add in the coconut milk or vegan mayo to create the broth.
Step five: Finally add the spinach to the broth with the remaining seasonings. Cook until the spinach is soft.
Step six: Serve with the ramen noodles in the bowl first and then add the broth with the vegetables on top.
Feature Image Credit: VERA
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