Ramen is satisfying, nourishing, full of flavour… and messy! But that’s all part of the fun, so lean in and leave your usual table manners (and favourite top) at the kitchen door
2 Syns per serving
Feel free to swap the veg for whatever you have in the fridge – there are no rules with ramen.
- 20g dried mushrooms, roughly chopped
- 1.5 litres hot vegetable stock, suitable for vegans
- 2 garlic cloves, crushed
- 3cm piece fresh root ginger, peeled and cut into matchsticks
- 125g shiitake mushrooms, thinly sliced
- 2 pak choi, quartered
- 100g mangetout, halved diagonally
- 100g fresh bean sprouts, rinsed
- 1 tbsp soy sauce
- 400g plain firm tofu, drained and cut into small chunks
- 4 level tbsp sweet chilli sauce
- 400g dried wholewheat noodles
- 2 level tsp sesame seeds
- 2 spring onions, shredded, soaked in cold water and drained
- Sliced red chilli, to serve
- Put the dried mushrooms in a large saucepan with the stock, garlic and ginger and bring to the boil over a high heat. Add the shiitake mushrooms and cook for 3 minutes, then add the pak choi, mangetout and bean sprouts and cook for a further 3-4 minutes or until tender (we kept them apart in the pan, but stir them all together if you prefer). Add the soy sauce and keep warm.
- Meanwhile, place a non-stick frying pan over a high heat. Stir-fry the tofu and sweet chilli sauce for 2-3 minutes or until lightly browned. Add 2 tbsp cold water and keep stirring until the tofu is sticky and crispy. Remove from the heat and cover with foil to keep warm.
- Prepare the noodles according to the pack instructions, then drain and divide between bowls. Using a slotted spoon, divide the vegetables between the bowls, then pour over the broth. Top with the tofu and scatter over the sesame seeds, spring onions and sliced chilli to serve.