Pak choi

creamy coconut miso ramen with umami shredded tofu mince 🍜 this one’s perfect if you’re short on time (& effort) but still want a soupy delicious noodle-y hug in a bowl that tastes like it’s been simmering for hours, and idk why it look me so long to grate my tofu but i’m never going back! Ingredients (serves 2) 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 To serve 200g dry noodles, cooked to package instructions Pak choi Fresh coriander Extra fresh lime Chilli oil (I used smoky one) 1. Preheat oven or airfryer to 180c. 2. Start by prepping your tofu, grate on the thick setting of a grated and place on a baking sheet with the remaining ingredients. 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. 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. 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. 6. Once this has finished simmering, add the lime juice. 7. Split the broth between two bowls, add your noodles, veggies of choice and garnish with the crispy tofu.

Unbalanced

% Daily Values based on a 2,000 calorie diet