Archive | March, 2013

No Wagamama? Try Dee’s Vegan Mushroom Ramen with Pak Choi and Beansprouts.

27 Mar Dee's Miso Ramen

Mushroomy Miso Tastiness for dinner.  Yes please!

Serves 2


3 tablespoons of miso (I like white miso)

1 vegetable or mushroom stock cube

250g sliced mushrooms

half a courgette sliced,

I litre of warm water

nori sprinkles (optional)

2 handful of beansprouts

2 Spring onions, chopped

1 red chilli chopped

Pak Choi

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

2 servings of Noodles.


Turn on oven to 220.

Dry fry the sliced mushrooms and the sliced courgettes in a pan.  Add the veg stock, water and miso 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.

It’s an easy healthy dinner! Enjoy

Dee's Miso Ramen

Dee’s Miso Ramen

Dee's Ingredients

Dee’s Ingredients

%d bloggers like this: