Easy Vegan Mushroom & Pak Choi Ramen
This is our take on a delicious vegan ramen soup. Make this easy mushroom and pak choi ramen when you fancy eating a filling and healthy plant-based meal.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Why use chestnut mushrooms?
In comparison to white button mushrooms, chestnut mushrooms are generally more flavoursome and contain higher levels of vitamin D.
They have an earthy taste that is quite similar to shiitake mushrooms and can be used in many delicious vegan mushroom recipes.
What is star anise?
Star anise is a fruit that comes from Vietnam and Southwest China. Its star shape gives it its name and its seeds carry a very aromatic flavour, similar to aniseed.
The spice is a brilliant addition to flavour broths and soups, so it’s perfect for this filling mushroom ramen recipe.
It’s thought that star anise has sedative qualities, and that it can help symptoms of anxiety and stress. It will ensure you have a great night’s sleep. Often, people drink star anise tea before bed.
Can I use other noodles?
Noodles should contain alkaline water to be considered ‘ramen.’
Udon noodles are thick noodles made from wheat flour. They are soft and chewy, and dried udon noodles (like the ones used in this ramen dish) are even more dense and thick.
If you prefer a thinner texture, however, you can use soba, made from buckwheat, or somen, a much thinner noodle made from wheat flour.
Cooking tip
Try adding some crispy tofu cubes to your ramen. Simple drain and press some firm tofu, toss with cornflour and fry in hot oil until crispy and golden.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 122
Servings: 6
Rating:
Total Time: 30 minutes
Calories: 122
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.33333333333333 0.33333333333333 tbsp toasted sesame oil
- 1.3333333333333 1.3333333333333 cloves garlic, finely sliced
- 0.16666666666667 0.16666666666667 thumb sized piece of ginger, cut into matchsticks
- 37.5 37.5 g chestnut mushrooms, thickly sliced
- 1 1 tbsp soy sauce
- 0.33333333333333 0.33333333333333 whole star anise
- 0.25 0.25 litres fresh water
- 0.16666666666667 0.16666666666667 large red onion, finely sliced
- 1 1 baby pak choi, quartered
- 0.16666666666667 0.16666666666667 small bunch coriander, picked
- 0.33333333333333 0.33333333333333 tbsp mushroom ketchup
- 0.33333333333333 0.33333333333333 tbsp mirin
- 0.33333333333333 0.33333333333333 cubes vegetable stock
- 33.333333333333 33.333333333333 g dried Udon noodles
Method
- Heat a large saucepan or stock pot over medium heat and add the sesame oil.
- When the oil is hot, add the sliced mushrooms and sauté over high heat to brown them on the outside.
- Add the garlic, star anise, and ginger to the mushrooms and fry for a few seconds until fragrant.
- Place all the other ingredients, except the coriander leaves, in the pan.
- Bring to a simmer and cook very gently for 10 minutes or until the noodles are just soft.
- Add the coriander leaves, reserving a few to garnish.
- Serve the soup in warmed bowls, ensuring the ingredients are evenly distributed.
- Top with the remaining coriander leaves and a drizzle of soy sauce and sesame oil, and enjoy!
Each 100g serving provides:
2.7g Fat, 0.4g Saturates, 19g Carbohydrates, 4.2g Sugars, 4.3g Protein, 1.7g Salt.
Need another speedy recipe? Check out these easy vegan meal ideas!
