Bethany's Vegan Kitchen

This is how I make quick and easy ramen at home. The noodles are in a creamy miso broth, flavoured with spring onion, soy sauce, and sesame oil. You can top this with whatever you like, some toppings I like to add are sweetcorn, finely sliced spring onion, sesame seeds, fried mushrooms or fried tofu, crunchy bean sprouts, seaweed, anything you like really

Yield; One serving Cook time; 15 minutes

You’ll need;

1. 250ml hot vegetable stock, I used one vegetable oxo cube dissolved in 250ml boiled water
2. 200ml soy milk, make sure your soy milk isn’t sweeter than dairy milk, so no more than 5g sugar per 100ml. You can also make this other plant milks, I just prefer soy milk
3. Two teaspoons of miso paste, I bought this miso paste from Holland and Barrett Click Here
4. Two teaspoons of soy sauce
5. One spring onion, finely sliced
6. A pinch of white pepper
7. One 150g pack of ready to cook medium noodles
8. A teaspoon of sesame oil
9. Toppings of your choice

Method;

• Add the stock, soy sauce, spring onion and pepper into a small saucepan over a medium heat, bring it to a gentle simmer
• Add a couple of tablespoons of the mixture into a cup or small bowl, mix the miso paste into the stock until it dissolves completely
• Next add the milk and the dissolved miso paste into the saucepan, give it about five minutes to heat through, keeping the heat at medium
• Add the noodles to the soup and mix until they’re evenly distributed through the soup
• Once the noodles are properly heated through, stir the toasted sesame oil through the soup, now it’s ready to serve. Carefully pour the soup into a bowl, top with whatever toppings you like, then enjoy

The bean sprouts I topped my soup with were ones I’d sprouted, for more information about how to do that read my previous blog post here How I sprout mung beans