You should receive an email shortly.
Please log in to add this recipe
Go to binder
Serve up an umami-packed ramen broth that's entirely plant-based this easy vegan recipe from Derek Sarno. Tofu coated with Wicked Kitchen Asian-style BBQ sauce adds smoky notes while vibrant sugarsnap pea and pak choi add plenty of green goodness in these flavour-packed noodle bowls. See method
of the reference intake
Get ahead: You can store all the components separately in the fridge in airtight containers for up to 3 days. To serve, assemble the ramen bowl and microwave on high for 2-3 mins until piping hot.
Tip: An oat-milk alternative adds richness and a depth of flavour to this dish, but the recipe works just as well with stock instead.
See more Plant-based recipes
Before you comment please read our community guidelines.