#MeatFreeMonday Vegan Ramen
I love Asian style food with the perfect balance of sweet, salty and spicy but until last year I had never tried ramen. My fast growing love affair with the Japanese dish started when I moved to Bristol, just up the road from the wonderful “The Eating Room” (which has sadly moved out to do catering, but check them out!), who offered ramen nights and one evening after a long day at work I really didn’t fancy cooking so we popped down for take-away. The lovely staff served up two huge bowls of ramen for us to take on a tray to our house and return them tomorrow.
From the very first mouthful I was hooked, it was pure, rich Asian comfort food and how had I never tried tea-stained eggs before! Over the last 9 months since my first ramen experience, I have tucked into many more delicious noodley bowls, but I always thought it would be far too difficult to cook or at least to do it justice. I had visions of a homemade pot noodle rather than rich and comforting. However, with The Eating Room closed and best efforts to save for more adventures this year, ramen night came to an end. Or they had until this weekend when I stumbled upon ramen paste in the Asian food section in Tesco. It was even vegan which was perfect, as I had been feeling a little run down so was challenging myself to eat vegan for the week to try to get a little more energy. The entire dish took less than twenty minutes and it tasted delicious, I think it may become a staple in my house for a super speedy weekday dinner when I would otherwise be tempted by less healthy and more expensive options. The ramen itself is vegan but I have also included how to
make quick tea-stained eggs for a veggie option.
Serves 2 Ingredients: 1 pack of ready to cook tofu, I used The Tofoo Co. 1-2 nests of ramen or wheat noodles (depending on how hungry you are) 1 bell pepper sliced 5-6 spring onions sliced 1 large handful of shitake mushrooms sliced 500ml of vegetable stock 1 pack of ramen paste Optional: 2 eggs 2 teabags
Method: 1) Fry the tofu in a wok with a little oil until golden brown. 2) Add the ramen paste and stock and bring to the boil for 3-4 minutes 3) Reduce to a simmer and add noddle nests until soft 4) Add vegetables for 2 minutes and then serve ready to slurp!
Eggs: 1) Whilst noodles are cooking bring a pan of water to the boil with two tea bags in. 2) Place eggs in the pan gently and reduce the heat to a simmer. 3) After 6 minutes remove eggs and place them in cold water 4) Crack the shell with a spoon, being sure to break the membrane 5) Place eggs back in the pan for 2 minutes 6) Remove eggs and place them in cold water 7) Remove shell and slice eggs in half 8) Place on ramen after serving