Veggie Tofu Ramen
with Pak Choi and Beansprouts
Don’t be fooled by this simple Ramen. It is packed with flavors and extremely satisfying
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
Don’t be fooled by this simple Ramen. It is packed with flavors and extremely satisfying
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Simmer
Place a saucepan to medium heat and add water, the vegetable stock cube, peeled and sliced garlic and ginger, star anise, coconut sugar, cleaned shiitake mushrooms and chopped spring onions. Bring the water to a boil and gently simmer for 10 minutes.
2 Cook noodles
Whilst the stock is simmering, cook the noodles. Place them in a shallow dish and pour a kettle full of boiling water on them. Stir and let stand for 4-5 minutes.
3 Add tofu
Cut the tofu block into cubes and drain excess water. Place the tofu into the stock together with the pak choi and baby corn.
4 Season
Season the stock with soy sauce and sesame oil. Mix the noodles in the pot and add the bean sprouts. Serve.
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