Profusion Vegan Ramen

This vegan ramen recipe features Profusion Protein Chunks for a nutritious and hearty meal. It includes a rich, flavourful broth made with vegetable stock, white miso paste, and soy sauce, complemented by fresh vegetables and perfectly cooked ramen noodles. The protein chunks add a satisfying texture and boost the dish's protein content, making it a wholesome and delicious plant-based option.

Prep 10 mins
Cook 25 minutes
Serves 2 people

Ingredients

• 2 garlic cloves, crushed
• thumb sized piece of ginger, cut into fine chopsticks
• 1 tablespoon white miso paste
• 1 tablespoon tahini
• 15 shiitake mushrooms
• 1 litre vegan stock 
• 2 tablespoon soy sauce
• 125g Profusion Organic Protein Chunks
• 1 tablespoon cornflour
• 1 tablespoon oil
• 100g ramen or rice noodles
• 1 head pak choi, quartered
• 2 spring onions, finely sliced
• 25g ready to eat beansprouts
• 1 carrot - peeled and cut into fine matchsticks
• sesame oil, sriracha, coriander, crushed peanuts, to serve (optional)

Method

1. Put the garlic, ginger, miso, mushrooms, stock, and soy into a pan and bring to a gentle simmer. Cover and leave to bubble for 5 minutes.  Strain into a pan and discard everything left in the strainer.

2. Rehydrate the protein chunks, according to the packet instructions. Loosely cover and set aside.

3. Toss the protein chunks in cornflour and fry in the oil for a few minutes until lightly browned. Cook the noodles for 1 minute less than packet instructions, drain and set aside.

4. Add the pak choi and ¾ of the spring onions to the broth and gently reheat for 1-2 minutes. Divide the noodles between the bowls, ladle over the hot broth and vegetables. Top with the protein chunks, beansprouts, carrot, ginger matchsticks, the rest of the spring onions, drizzle with sesame oil and top with the remaining toppings of choice.  

Recipe and Photography: Profusion