Creamy Miso coconut ramen

Name: Creamy Miso coconut ramen
Cuisine: Asian, Japanese
Ingredients: For the broth; 1 tbsp sesame oil; 4 spring onions, chopped; 1 tbsp chopped coriander stalks; 2 cloves garlic, minced; 1 inch ginger, minced; 1.5 tbsp white miso paste; 1 tbsp light soy sauce; 1 vegan chicken stock cube; 6 dried shittake mushrooms; 400-600ml water (depending on how brothy you like it); 1/2 tin coconut milk; Juice of 1 lime; For the tofu; 200g extra firm tofu; 1 tbsp dark soy sauce; 1 tbsp sesame oil; 1.5 tsp agave; Pak choi; Fresh coriander; 200g dry noodles, cooked to package instructions; Extra fresh lime; Chilli oil

7 steps

Updated at: Mon, 16 Oct 2023 07:44:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories951.1 kcal (48%)

Total Fat50.5 g (72%)

Carbs99.5 g (38%)

Sugars11 g (12%)

Protein32.6 g (65%)

Sodium2204 mg (110%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Preheat oven or airfryer to 180c.

Step 2

2. Start by prepping your tofu, grate on the thick setting of a grated and place on a baking sheet with the remaining ingredients.

Step 3

3. Bake or airfry for 12-18 mins (longer if you're using an oven, shorter if you're airfrying), turning regularly as this will catch quickly.

Step 4

4. Heat the sesame oil in a small saucepan on medium heat before adding the spring onions coriander stalks, garlic and ginger and frying off for 5 minutes.

Step 5

5. Add the remaining ingredients to the pan (aside from the lime) along with however much water you like, reduce to low heat and leave to simmer for 10 minutes.

Step 6

6. Once this has finished simmering, add the lime juice.

Step 7

7. Split the broth between two bowls, add your noodles, veggies of choice and garnish with the crispy tofu.