Vegetarian ramen

Name: Vegetarian ramen | Asda Good Living
Total time: 40 min
Yield: 6
Cuisine: Japanese
Ingredients: 3 large free range eggs, at room temperature; 2 reduced-salt vegetable stock cubes, dissolved in 1.5L boiling water; 3tbsp miso paste; 4tbsp sweet chilli sauce; 3tbsp reduced-salt soy sauce; 1½tbsp Asda Rice Vinegar; 5cm piece ginger, peeled and cut into matchsticks; 5 Extra Special Hand Picked British Shiitake Mushrooms, sliced; 10g dried porcini mushrooms, broken into small pieces; 4 egg noodle nests; 2 pak choi, quartered; 200g tofu, cubed; 4tbsp frozen sweetcorn, thawed; 2 spring onions, sliced; 1 red chilli, finely sliced; 1tbsp sesame seeds; 1 sheet nori roasted seaweed, crumbled

A satisfying meal in a bowl - get your carbs, protein, veggies and tons of flavour all in one go!

By Asda Good Living,24th July 2018

(19 votes)

Cook: 40 Mins

Serves: 6

Price: £1.99 per serving

Nutritional Information

Each 438g serving contains

Energy
1336kj
320kcal

16%

Fat
11.8g

Med
17%

Saturates
2.2g

Med
11%

Sugars
7.4g

Med
8%

Salt
2.89g

High
48%

of your reference intake.
Typical energy values per 100g:
305kj/73kcal

Ingredients

3 large free range eggs, at room temperature

2 reduced-salt vegetable stock cubes, dissolved in 1.5L boiling water

3tbsp miso paste

4tbsp sweet chilli sauce

3tbsp reduced-salt soy sauce

1½tbsp Asda Rice Vinegar

5cm piece ginger, peeled and cut into matchsticks

5 Extra Special Hand Picked British Shiitake Mushrooms, sliced

10g dried porcini mushrooms, broken into small pieces

4 egg noodle nests

2 pak choi, quartered

200g tofu, cubed

4tbsp frozen sweetcorn, thawed

2 spring onions, sliced

1 red chilli, finely sliced

1tbsp sesame seeds

1 sheet nori roasted seaweed, crumbled

Method

Put the eggs in a pan of boiling water. Simmer for 6 mins, drain and plunge into iced water until cool enough to handle. Peel and cut in half. Set aside.

For the broth, bring the stock to the boil in a large pan. Add the miso, chilli sauce, soy sauce, rice vinegar and ginger. Stir until the miso dissolves.

Add the shiitake and porcini mushrooms and the noodles to the pan. Simmer for 3-4 mins, covered, until the noodles are heated through. Add the pak choi and tofu in the final 1 min.

Divide the noodles, veg and broth between 6 large bowls. Add the sweetcorn. Top each bowl with half a boiled egg and a scattering of the spring onions, chilli, sesame and nori, then serve immediately.