Ingredients
Serves 2
INGREDIENTS
Method
- Heat the oven to 200°C.
- Place the cubed tofu on a tray lined with baking paper and bake until golden-brown.
- Meanwhile, place the vegetable stock, kombu, soy sauce, vegan fish sauce, ginger, and garlic in a pot and bring to a boil. Simmer for 5 minutes.
- On the side, mix the miso paste with a little water to make slurry. Add the miso slurry, milk, and the sesame oil to the pot of stock and stir to combine, then remove from the heat.
- Place the broth in a bowl, then arrange the tofu, cooked ramen noodles, baby spinach, mushrooms, and green onions however you fancy, and tuck in!
TIP: Vegan fish sauce is made with soy beans and vegetable seasonings, and works beautifully as a replacement for traditional fish sauce. It’s easy to find in mainstream and Asian supermarkets, vegan grocery stores, and online.
