A few of my friends are cutting down on meat this year. In a bid of a little support to them and anyone else embarking on eating less meat in January or in general, I thought it would be a good time to post this easy and quick vegan ramen recipe.

You only need a few ingredients, but the result is a hearty and flavoursome ramen which makes a perfect dinner for any winter night, whether you are veggie or not! This is a recipe originally from an older issue of Waitrsoe magazine, but I have adapted slightly to also include ingredients if you are not using a ready made Noodle Kit.

More in Ramen and soups: Quick Beef RamenQuick miso soup with dumplings

Spicy miso ramen with ginger tofu


Serves 4 | Prep 5 mins | Cook 15 mins
Easy | Vegetarian| Dairy-Free

You’ll need

  • 2x Miso Tasty Ramen Noodle Kit or alternative miso-based ramen noodle kit(or make your own, see below*);
  • 250g sweet ginger tofu;
  • vegetable oil;
  • 300g bok choi, sliced;
  • 4 spring onions, shredded (for serving);
  • soy sauce (for serving).

*If you are not using a noodle kit, you’ll also need:

  • 4x noodle nests;
  • 4x miso soup paste sachets or 8 tbsp miso soup paste;
  • 2 tbsp sesame oil;
  • 4 tbsp sesame seeds.

Cook the noodles in a pan of simmering water for 5 minutes. Meanwhile, cut the tofu in chunks (reserve the marinade) and fry over a medium heat in 1/2 tbsp vegetable oil for 3-4 minutes, until golden. Add the remaining marinade and bubble for 2 minutes, until sticky and set aside. Drain the noodles and return to the pan with the bok choi, miso and sesame oil. Stir in 700ml just-boiled water and season with soy sauce to taste. Cook for 2-3 minutes. Top with the tofu, shredded salad onions and sesame seeds.

Original recipe from Waitrose magazine, no longer available online.

Previously published on this date:

2018 – Carrot & Ginger Bhajis and Spiced Paneer with Dhal