Easy Veggie Chilli Ramen
Serves 2 | prep time 5 mins | cook time 15 mins
@samanthahadadi
Product – Chilli Ramen Broth
Ingredients
1 carton SHORE Chilli Ramen Broth
Handful shiitake mushrooms, cooked
1/2 carrot, sliced into thin strips
1/2 red pepper, sliced
200g wholegrain noodles
1 block extra firm tofu, pressed and cubed
1/2 tbsp avocado oil
3/4 tbsp arrowroot
Salt and pepper
2 spring onions, chopped
Handful coriander, chopped
Juice ½ lime
How To
- Pre heat oven to 200C
- Place tofu cubes in a bowl. Toss and coat with avocado oil, arrowroot and season with salt and pepper.
- Arrange tofu cubes on a lined baking tray and bake until golden and crisp.
- Add the Chilli Ramen Broth to a pan and heat to a simmer.
- In a separate pan, cook the ramen noodles to pack instructions.
- When cooked, strain your noodles and separate into two serving bowls.
- Pour over the simmering broth and top with tofu, cooked mushrooms, sliced carrots and red pepper.
- Finish with a sprinkling of spring onions, coriander and lime juice.