Quick Veggie Ramen With Purple Sprouting Broccoli

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A speedy recipe for flavourful ramen. Chewy noodles, silky broth, crunchy broccoli - this recipe has it all.

Course Main Course, Noodles, Soup

Cuisine Asian, Japanese

Diet Low Lactose, Vegan, Vegetarian

Keyword purple sprouting broccoli recipes, ramen recipes, vegan ramen, veggie ramen

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings

Calories 440

Ingredients

300 g Pre-cooked Noodles I've used udon noodles which isn't strictly in keeping with the ramen soup, but hey... it's non traditional anyway!
1 Litre Vegetable Stock
1 Tablespoon Tomato Paste
2 Teaspoons Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Miso Paste
1/2 Tablespoon Gochujang Chilli Paste if you can't find Gochujang paste in the store you can substitute with Sriracha.
10 Dried Whole Shiitake Mushrooms
2 Medium Onions peeled and finely diced
2 Cloves Garlic peeled and finely diced
1 1-inch piece Ginger
200 g Purple Sprouting Broccoli halved lengthways. If you can't find purple sprouting broccoli tenderstem will also do.
2 Medium Spring Onions finely sliced
1 Tablespoon Vegetable Oil

Instructions

Place your 10 whole dried shiitake mushrooms into a bowl and cover with 150ml of water. Allow to soak for at least 10 minutes.
Heat 1 tablespoon vegetable oil over a medium heat in a large saucepan. Toss in the onion, ginger and garlic and sweat for 2-4 minutes until the onions soften.
Tip the soaking shiitake mushrooms with the accompanying water into the pan. Then add in the 1 tablespoon tomato paste, 1 tablespoon miso paste, 2 tablespoons soy sauce, 2 teaspoons sugar and 1/2 tablespoon chilli paste. Stir the pan to combine all the sauces with the cooking veggies. Fry for a further minute.
Add the 1 litre of vegetable stock to the pan use a stick blender to blend the onion and mushroom mixture with the stock. (If you don't own a stick blender decanting the stock along with the rest of the veggies into a conventional blender will work just fine. Just be careful not to burn yourself!)
Bring the vegetable broth to the boil, then turn down to a simmer, cover and cook for 20 minutes.
Once your broth has simmered toss in your noodles. Your noodles will have come tightly pressed together in a packet. Gently prod and break them apart whilst heating them in the broth. Once they are nicely broken up and cooked through, remove the pan from the heat.
Tip in your halved broccoli and stir into the vegetable broth. Keep gently stirring for about a 1/2 a minute and you will see the broccoli start to wilt and cook through.
Once your broccoli is nice and tender serve your ramen immediately. Sprinkle each bowl of ramen with some chopped spring onions and a dusting of sesame seeds.

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