This Soy Enriched vegan ramen is filled with #SoyGoodness and is a great Friday night dinner!
2 tbsp Peanut oil
2 Cloves garlic, crushed
2 tsp Fresh ginger, grated
2 tbsp Miso
3 cups Good Hope Soy Enriched
1 cup Vegetable stock
1 pack Ramen noodles
300g Pak Choi
1 tbsp Vegetable oil
1 Tomato, sliced
1 Zucchini, ½ cm slices
½ large avocado, sliced
½ tsp Dried parsley
½ tsp Onion powder
Salt to taste
Heat the oil in a large heavy saucepan over medium heat. Add the garlic and ginger. Cook and stir until the garlic becomes translucent, 3-4 minutes.
Add the miso. Stir until the miso is well integrated with the ginger and garlic.
Add the sake and stir to scrape up any brown bits stuck on the bottom of the saucepan. Once the sake begins to boil, let it cook for 2 minutes as you stir.
Add the soy milk and vegetable broth. Add in the parsley and onion powder. Give it a stir. When it returns to a boil, reduce heat to low. Cover the saucepan and let it simmer for at least 10 minutes to develop the flavour.
While the broth is simmering, cook the ramen noodles according to the instructions on the package. Drain the noodles and set them aside.
Heat the oil in a large skillet over medium heat. Add the sliced tomato and zucchini. Cook the tomato and zucchini, turning occasionally until blistered on both sides. This should take 2-4 minutes. Remove the skillet from the heat.
Add salt to taste.
Prepare a bowl for each serving of ramen. Divide evenly among the bowls the ramen noodles, broth, tomato, zucchini and avocado. Serve immediately.