RUBY'S VEGAN TOFU MISO RAMEN
We’ve teamed up with By Ruby to bring you a vegan dinner party delicacy that’ll have all your friends and family desperate to get the call up.
Destined to be your next veggie meal go-to, this is a dish full of savoury, comforting goodness. Packed with plenty of veg, tofu and rice noodles, it’s the ideal dish to make in batches (for nights when you don’t have guests) and keep in your freezer for time-poor or devoid of inspiration days.
Miso Ramen with Tofu
Makes 6-7 portions
For the broth:
1 onion, finely chopped
2 tbsp of coconut oil
2 garlic cloves, crushed
2cm piece of ginger, finely chopped
2 tbsp of curry powder
2 tsp of ground coriander
2 tsp of turmeric powder
1 litre of water
50g dark miso paste
2 tsp of mirin
1 tbsp of nutritional yeast
1 tsp of marmite
2 tbsp of soy sauce
1 tsp of sugar
600ml of soya milk
200g chestnut mushrooms, cut into slices
200g tofu, cut into 1cm thick slices
50ml teriyaki sauce
200g butternut squash, peeled and sliced into 1 cm slices
500g rice noodles
200g pak choy (or any leafy vegetables), sliced
1 tsp sesame seeds, to garnish (optional)
3 spring onions finely chopped, to garnish (optional)
½ bunch of chopped coriander leaves, to garnish (optional)
Preheat the oven to 180ºC (350ºF), Gas Mark 4.
- In a large pan over a low heat, sweat the onions in the coconut oil until soft and translucent, for about 10 minutes.
- Add the garlic and ginger and cook for a further five minutes. Then add the curry powder, ground coriander and turmeric, and cook for another two minutes.
- Add the water and whisk in the miso paste, followed by the mirin, nutritional yeast, marmite, soy sauce and sugar.
- Allow the sauce to reduce by half, approximately 30 minutes, and then add the soya milk and blitz with a hand blender or normal blender, then season with salt. Put back on a low heat and let it simmer gently.
- In batches, fry the sliced tofu in a frying pan on medium heat with a little vegetable oil, until golden brown on both sides. Add the sliced mushrooms to the pan and cook for another 5 minutes.
- Take the pan off the heat and marinate the tofu and mushrooms in the teriyaki sauce in a bowl for 10 minutes.
- On a lined baking tray, place the butternut squash slices and drizzle with oil and season. Roast in the oven for 15 minutes or until the squash has cooked through and is lightly caramelised. Set aside.
- For the noodles, soak in boiling water for five minutes, stirring occasionally. As soon as they’re cooked, drain and run under cold water. Portion the noodles into the serving bowls you’re using and/or the Tupperware you’re freezing the ramen in.
- Add the pak choy to the miso broth and remove from the heat. Divide the roasted butternut squash and mushrooms between the serving bowls or Tupperware, ladle over the miso broth, add the sliced tofu, then garnish with sesame seeds, spring onions and coriander if you have them.
Freezing tips: Chill the broth in containers which are both freezable and microwaveable/oven proof, and make sure to divide the mixture in separate portion sizes. Once chilled, place the lid on and label with ‘Miso Broth’ and the date it was made before putting it in the freezer (this recipe has a best before of six months).
To reheat straight from frozen, microwave: Put into the microwave for three minutes, take out of the microwave, remove the lid and stir. Place the lid on top but not sealed, then put the container back into the microwave and heat for a further four minutes or until piping hot. Leave to stand for three minutes before serving.To reheat straight from frozen, oven: Preheat the oven to 180ºC (350ºF), Gas Mark 4. Take the lid off the oven-proof container and cover the top with foil to ensure the food will not dry in the reheating process. Place on a baking tray and heat in the centre of the oven for 40-45 minutes or until piping hot. Leave to stand for three minutes before serving.