Ramen is one of the most popular dishes in Japan nowadays. It’s a fresh-tasting dish that’s simple to whip up. We designed this dish to be really easy to make, using simple ingredients that you can find anywhere. It's perfect for a nourishing mid-week dinner.
Takes 15 minutesminutes
Serves 4
Ingredients
2litres vegetable stock
5.5tbsptamari
Thumb-sized piece of freshly grated ginger
Juice of 2 limes
2tbspmaple syrup
200grice noodles or wholewheat noodles(4 nests)
300goyster mushrooms
3tbspwater
Toppings:
1red chilli
4scallions(green part only)
1large carrot
200gbean sprouts(most of 1 pack)
Instructions
Place the vegetable stock, 2.5 tbsp of tamari, grated ginger, the juice of 1 lime, and 1 tbsp of maple syrup in a suitably sized pan. Bring to the boil.
Tear or chop the mushrooms into bite-sized pieces. Heat a pan over high heat. Once hot, add the mushrooms and cook for 2–3 minutes, stirring regularly. If they start to stick, add 1 tsp of water.
Mix 3 tbsp of tamari, 3 tbsp of water, the juice of 1 lime, and 1 tbsp of maple syrup in a bowl. Add this mixture to the mushrooms and cook for 2 more minutes, or until most of the sauce has been absorbed.
Once the broth is boiling, reduce it to a simmer. Add the noodles and cook according to the instructions on the packet.
While the noodles cook, de-seed and finely chop the red chilli and the green part of the scallions. Grate the carrot and wash the bean sprouts in a colander.
Once the noodles are cooked, use a slotted spoon or tongs to divide them between 4 deep bowls. Ladle the broth into each bowl, ensuring the noodles are just covered.
Layer the ramen with bean sprouts and grated carrot on each side of the bowl. Top with the chopped scallions and chilli in the centre. Finally, add the mushrooms to the centre of the bowl and sprinkle with sesame seeds. Serve and enjoy!
Notes
Tips:To take your ramen to the next level, add some dried seaweed (e.g. arame) and 2 tbsp of miso into your broth. Garnish with fresh coriander and/or pickled ginger or sauerkraut.Beat the Bloat: As referenced in our Gut Health Course – Use the green part of the scallions only.
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