Dee’s vegan Miso Ramen Noodles with Crispy Tofu and Kimchee. Yum!

26 Feb

This is a delicious way to eat fresh greens, most of the vegetables are prepared in advance of the soup and just placed on top before serving.

Serves 2


3 tablespoons of miso (I like white miso)

1 vegetable or mushroom stock cube

I litre of warm water

nori sprinkles (optional)

2 handful of beansprouts

2 Spring onions, chopped

1 red chilli chopped

Pak Choi/Spinach or other leafy green veg chopped, I used some celery too

Tofu ( I used gm free tofu that is made in Dublin)

2 servings of Noodles.


Turn on oven to 220.

Place the veg stock, water and miso in a large saucepan and heat gently, do not boil or the goodness of the miso gets destroyed!  Boil the kettle a second time and pour the water over your dried noodles in a large bowl.  Leave for 5 mins.

Meanwhile, prepare your vegetables; rinse the beansprouts, chop the spring onions, slice the chilli and the green vegetables.

It is worth pressing the tofu an hour before hand to take the water our, but you don’t have to.  Dice the tofu and place in a very hot oven with a sprinkling of oil for 10 mins.

After about 5 mins, pour the soup into bowls, add your noodles, then to the sides add, the vegetables, tofu, spring onions and chillis.

I love this dish with a side of Kimchee, I bought the Kimchee (which is a spicy fermented cabbage) in the Asian supermarket.  Kimchee is full of natural probiotics which help your digestion and immunity, so is a great addition to your diet if you are a vegan and don’t like to eat natural yoghurts.  You can also make it at home, but I’ve yet to try that!


This dish is low calorie, but will be higher in sodium due to the miso than my recipes normally are

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