Curry ramen

Curry ramen

Tags

Vegan
Japanese
Noods

Cook

Ingredients

  • Noodles
  • Enoki mushrooms, roots trimmed
  • 1 block tofu
  • 2 handfuls spinach
  • Pak choi
  • 3 tbsp vegan butter
  • 3 tbsp Japanese curry powder
  • 1 tbsp all-purpose flour
  • 1 cup vegan dashi
  • 2 ½ cups vegetable stock
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp nutritional yeast
  • Bamboo shoots

Steps

  1. Drain and press the tofu then slice it.
  2. Cook noodles one minute less than packet instructions, rinse in cold water.
  3. Cook the tofu in sesame oil, followed by the mushrooms, bamboo shoots and then the pak choi.
  4. Heat the butter in a large non-stick skillet over medium heat.
  5. When the butter has melted, stir in the curry powder and mix thoroughly.
  6. Add the flour, continuing to stir, until the flour is lightly toasted.
  7. Add the dashi and 2 cups of the stock, stir until dissolved.
  8. Return to a boil, add the soy sauce, mirin and nutritional yeast. Stir again.
  9. Cover, turn to low heat, and let simmer for 5 minutes.