Spicy Mushroom Ramen
with charred garlic pak choi
Ramen is a popular Japanese dish typically consisting of noodles and different toppings served in broth. While there are many types of ramen, this particular one is a vegan version packed with veg and nicely spiced.
Tags:
Under 650 calories
•Quick
•Veggie
•Spicy
•Vegan
Allergens:
Wheat
•Celery
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Lime
1 pack(s)
Coconut Milk
300 grams
Udon Noodles
(Contains Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
1 unit(s)
Garlic
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kcal)516 kcal
Energy (kJ)2161 kJ
Fat20.2 g
of which saturates15 g
Carbohydrate71.9 g
of which sugars13.7 g
Dietary Fiber0 g
Protein14.3 g
Cholesterol0 mg
Salt3.17 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot
•Lid
Instructions
1
- Quarter the mushrooms.
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli.
2
- Place a large pot over high heat with a drizzle of oil.
- Add the mushrooms and carrot and fry until softened, 5-6 mins.
- Add the Thai spice and korma paste and fry for 2-3 mins.
- Add the coconut milk, stock and 400ml water (double for 4p). Bring to the boil, cover and simmer the soup for 12-14 mins.
- With 1 min left to cook, add the noodles to the soup to allow to warm through. Season to taste with salt, pepper and a squeeze of lime juice.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Fry for 2 mins on each side. The pak choi should be slightly browned and charred.
- Add the garlic and fry for 1 min.
- Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
4
- Divide the soup between bowls.
- Top with garlic pak choi and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
