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Crunchy Leftover Veg Miso Ramen

Serves 2 | prep time 2 mins | cook time 10 mins


shore miso web

Product – Miso Ramen Broth


1 carton SHORE Miso Ramen Broth

1 block of firm tofu, pressed

1 head of broccoli

1 stick of celery

2 spring onions

2 radishes, sliced

1 fresh red chilli, sliced

200g udon noodles

How To

  1. Slice your carrots, cucumber and spring onions. Crush garlic and pull apart the pak choi into individual leaves.
  2. Heat sesame oil in a frying pan and lightly fry your pak choi and carrots for 2-3 mins. set aside.
  3. In the same pan, add your vegan duck and garlic, fry for 5 mins. Add the soy sauce and continue to cook for another 2-3 mins.
  4. Add the Chilli Ramen Broth to a pan and heat to a simmer.
  5. In a separate pan, cook the ramen noodles to pack instructions.
  6. Strain your noodles and separate into two serving bowls.
  7. Pour over the simmering broth and top with the shredded vegan duck and all the veggies.
  8. Finish with a sprinkling of spring onions and sesame seeds.