Crunchy Leftover Veg Miso Ramen
Serves 2 | prep time 2 mins | cook time 10 mins
@unahallgrims
Product – Miso Ramen Broth
Ingredients
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
- Slice your carrots, cucumber and spring onions. Crush garlic and pull apart the pak choi into individual leaves.
- Heat sesame oil in a frying pan and lightly fry your pak choi and carrots for 2-3 mins. set aside.
- 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.
- Add the Chilli Ramen Broth to a pan and heat to a simmer.
- In a separate pan, cook the ramen noodles to pack instructions.
- Strain your noodles and separate into two serving bowls.
- Pour over the simmering broth and top with the shredded vegan duck and all the veggies.
- Finish with a sprinkling of spring onions and sesame seeds.