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Vegan Ramen with Teriyaki Tofu

Prep 10 mins
Cook 20 mins
Serves 2

Our Teriyaki tofu pieces are served on nutritious buckwheat noodles in a rich umami broth, with shiitake mushrooms, spinach and vegan kimchi. A quick and easy Japanese inspired meal!

Teriyaki Tofu Pieces Find out more

Ingredients

1 pack Cauldron Teriyaki Tofu Pieces
2 spring onions
600 ml vegetable stock
2 tbsp tamari
1 tbsp ginger, minced
3 tbsp vegetable oil, divided
150 g shiitake mushrooms, stems removed and sliced
100 g spinach
150 g buckwheat soba noodles, cooked according to package directions
80 g vegan kimchi

Method

  1. Thinly slice the spring onions, separating the white and green parts.
  2. Combine stock, tamari, ginger and white spring onions in a saucepan and bring to the boil. Reduce heat to medium low. Simmer for 5 minutes or until the stock is infused with the flavours.
  3. Meanwhile heat half the oil in a large, heavy-based frying pan set over a medium-high heat. Cook the shiitake mushrooms for 5 minutes or until golden and tender then remove from pan. Cook the spinach in the pan for 2 minutes or until starts to wilt, then remove and set aside with the mushrooms.
  4. Heat the remaining oil in the same pan over a high heat. Cook the tofu pieces for 5 minutes, turning once, or until crisp and heated through.
  5. Divide the noodles between 2 bowls. Pour in the stock. Top with the tofu, mushrooms, spinach, kimchi and green spring onions and serve immediately.

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