• 2 garlic cloves
  • thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
  • 1½ tbsp white miso paste
  • 1 tbsp neri goma (white sesame paste) or tahini
  • 15g dried shiitake mushrooms
  • 1l good-quality vegan stock
  • 2 tbsp soy sauce
  • 200g firm tofu, cut into chunky cubes
  • 1 tbsp cornflour
  • 1 tbsp veg or sunflower oil
  • 100g (2 x nests) ramen or rice noodles
  • 1 head pak choi, quartered
  • 2 spring onions, finely sliced, white and green parts kept separate
  • 25g ready-to-eat beansprouts
  • 1 carrot, peeled and cut into fine matchsticks
  • sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)


  • STEP 1

    Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.

  • STEP 2

    Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

  • STEP 3

    Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.

  • STEP 4

    Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

Goes well with


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A star rating of 4.8 out of 5.72 ratings