Vegetarian ramen

Vegetarian ramen

Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
  2. Step 2

    Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
  3. Step 3

    Stir the Belazu Tahini and miso into the broth, season and keep warm.
  4. Step 4

    Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
  5. Step 5

    Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.