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Mushroom & Tofu Veggie Ramen Bowl

with Vegetable Broth Miso Ramen
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
20 mins
Mushroom & Tofu Veggie Ramen Bowl

When your body is calling for a bowl full of nourishing veggies, but you want it whipped up in a jiffy without skimping on flavour, this Veggie Ramen Bowl is the answer.

This speedy ramen takes no more than 15 minutes, and thanks our Miso Ramen Vegetable Broth - there's 11 nourishing veggies and herbs in the broth alone. Swapping the usual ramen noodles with zoodles, and meat for mushrooms and tofu, ensures you couldn't possible pack more plant-based goodness into a delicious bowl.

Main Meals
Japanese inspired
Pantry Items
View in metric
  • Vegetable Broth Miso Ramen
  • 4 cups water
  • 1 clove garlic, grated
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 2 zucchinis, spiralized into ‘zoodles’
  • Handful of spinach
  • Handful of snow peas
  • 10.5 oz silken tofu, cut into cubes
  • 3.5 oz fresh assorted mushrooms, sliced
  • 2 eggs
  • 2 sprigs of spring onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 sheet of nori, cut into thick strips
  • (optional) Micro herbs to garnish
  1. Boil 2 cups of water in a saucepan, add broth, garlic, ginger, and 1/2 tsp sesame oil, gently simmer until required.
  2. Boil 2 cups of water then add eggs, cook for 6 minutes. Remove eggs and place in iced water to stop the cooking process. Peel eggs and set aside. Cut in half just before serving.
  3. In the same boiling water used for eggs, cook 'zoodles' for 2 minutes, drain, and set aside.
  4. Meanwhile, fry mushrooms in a pan until lightly caramelized. Set aside.
  5. Divide zoodles between 2 bowls, pour over broth, then top with remaining ingredients.