Creamy Miso and Oat Drink Ramen

Perfect for a speedy but oh-so-satisfying supper, this miso and oat drink ramen really hits the spot. 

Serves 2 

Broth ingredients:

• 1 white onion, finely chopped
• 5 garlic cloves, crushed
• Thumb-sized piece of ginger, finely grated
• 1 tbsp white miso paste
• 3 portobello mushrooms (or shiitake), sliced
• 600ml oat milk
• 500ml vegetable stock
• Soy sauce to taste

To serve:

• 2 nests of ramen noodles
• 1 block of extra firm tofu
• 3 spring onions, shredded
• Sesame seeds
• Pickled ginger (optional)
• Nori (optional)

Method
For the broth:

1. Cook the onions in 2 tbsp of sunflower oil for 10 minutes until dark golden. Add in the ginger and garlic and fry for a minute, then add in the mushrooms and cook them for 3-5 minutes until reduced in size
2. Add the miso paste and stir through then add in the vegetable stock and bring to the boil.
3. Reduce the heat to a simmer and cook for 20-25 minutes
4. Add in the oat drink, season with soy sauce and then blend the both using a stick blender.
5. Strain the broth using a sieve

1. Cut a block of firm tofu into 3cm cubes
2. Heat 3-4 tbsp of oil in a pan and fry the tofu until golden on all sides
3. Season generously with salt and pepper

1. Cook your noodles in boiling water according to the pack instructions and divide between two bowls
2. Ladle over the hot broth and top with the crispy tofu, spring onions, sesame seeds, pickled ginger and nori
3. Enjoy!

@momafoods Stop what you’re doing and make this creamy oat drink ramen for dinner tonight 🍜 🛑 This #veganuary we’re sharing our favourite recipes from the team so stay tuned for more! Serves 2 Ingredients: 1 onion finely chopped 5 garlic cloves crushed Thumbsized piece of ginger grated finely 1 Tbsp miso paste 3 Portobello mushrooms (or shiitake) 600ml oat milk 500ml veg stock Extra Firm Tofu 2 nests of ramen noodles 3 spring onions Sesame seeds Pickled ginger (optional) Nori (optional) Method: Cook the onions in 2 Tbsp of sunflower oil for 10 mins until dark golden. Add in the ginger and garlic for a couple of minutes then add the mushrooms and cook them down for a few minutes. Add in the miso paste and stir through and then add in your veg stock. Bring to the boil and then simmer for 20-25 minutes. Add in the oat milk and season with soy sauce Blend the broth and then strain through a sieve. Tofu: Cut a block of firm tofu into cubes Heat 3-4tbsp of oil in a pan and fry the tofu until golden on all sides. Season with salt and pepper to taste. Noodles: Cook your two nests of ramen noodles in salted water and then drain and divide between two bowls To serve: Ladle broth over the noodles and then top each bowl with the tofu, some shredded spring onions, some nori, pickled ginger and sesame seeds. Serve with sesame oil. #fyp #easydinner #veganuarydinner #ramen #milkramen #asmr #cooking ♬ Chill Vibes - Tollan Kim