Kallo
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie CakesRice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn CakesChocolate Topped Rice & Corn Cakes
    • Stocks & GraviesStocks & Gravies
    • CerealCereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipesStock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tipsRice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSHBOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant GourmetStock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipesEasy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn Cakes
    • Stocks & Gravies
    • Cereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop

Ramen with vegetable broth, tofu, mushrooms and greens

A big noodle bowl to nourish the soul

Ramen with vegetable broth, tofu, mushrooms and greens

A big noodle bowl to nourish the soul

A gloriously hearty and warming recipe for a simple, comforting bowlful, whatever the weather.

Serves: 4
Cooking time: 15 minutes

Print and share this recipe

  • Print
  • Tweet
  • Share

Ingredients

  • 1 tbsp vegetable or peanut oil
  • 300g tofu, cubed
  • 1 litre of water
  • 1 Kallo Vegetable Stock Cube
  • 2 tsps white or red miso
  • 1-2 packs ready-to-eat ramen noodles (or 250g soba noodles, cooked and drained)
  • 125g fresh shimeji or shitake mushrooms, cut into large strips
  • 2 heads pak choi, sliced into large strips
  • 250g tenderstem broccoli, cut to large pieces
  • 100g fresh bean sprouts
  • 3 spring onions, sliced into rings
  • 1 red chilli, chopped
  • ½ tsp black sesame seeds (optional)
  • 1 tsp soy sauce

How to make

  1. Heat the oil and lightly fry the tofu until golden, then remove to a plate.
  2. Make the ramen broth by stirring the vegetable stock cube and miso paste into a litre of boiling water.
  3. Bring the stock to a simmer and add the noodles, tofu, vegetables, chilli and sesame seeds, then stir in soy sauce to taste.
  4. Simmer for 5 minutes to cook the vegetables, then serve and enjoy!
< Back to all recipes

Use with either ...

Organic Vegetable Stock Cubes
Organic Vegetable Stock Cubes
Organic Mushroom Stock Cubes
Organic Mushroom Stock Cubes
Very Low Salt Organic Vegetable Stock Cubes
Very Low Salt Organic Vegetable Stock Cubes
Organic Garlic & Herb Stock Cubes
Organic Garlic & Herb Stock Cubes
Kallo
  • Get in touch
  • Press
  • Dull but essential T&Cs
  • Cookies
  • Cookie preferences
  • Privacy Policy

Sign up for the latest Kallo news

Sign me up!

For all the latest news and views from Kallo HQ, just pop your email address in the box below and hit ‘subscribe’.

Kallo Foods Ltd, River View, 2 The Meadows Business Park
Station Approach, Blackwater, Camberley, Surrey, GU17 9AB

Copyright © 2013-2023 Kallo
Site by big fish®