There’s nothing like a hot bowl of creamy ramen to warm your cockles, and this vegan recipe ticks every comfort box. It’s creamy, flavourful and has a slight kick to it. Oh, and it’s brimming with useful nutrients for staying full and keeping the old immune system ticking over.

First up, we’ve got loads of smoked tofu, which is high in protein and low in saturated fats. Then there’s the creamy base which comes courtesy of peanut butter and tahini. Tahini is made from sesame seeds and is something of a wonder paste; it’s more rich in protein than milk and most nuts, as well as being a great source of B vitamins (great for energy and brain function), vitamin E (an antioxidant), calcium (strong bones) and magnesium (a nervous system regulator). To boost the flavour, this recipe relies on ginger (great for the immune system) and shallots (which are slightly more nutrient-dense than onions). 

It takes just 10 minutes to prep this dish and 25 minutes for everything to cook, making it a great recipe to whip up when you’re WFH and don’t have time to spend creating an elaborate lunch. Alternatively, throw everything together after a day at the office, safe in the knowledge that you’ll be sitting down to eat in no time.

For the tofu

• 200g smoked tofu
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1½ tbsp soy sauce
• 1½ tsp sriracha

For the broth:

• 2 tbsp chilli oil
• 2 shallots, peeled and minced
• 2 cloves of garlic, peeled and minced
• ½ tsp Sichuan peppercorns
• 2 tbsp tahini
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp sriracha
• 250ml soy milk
• 500ml vegetable stock
• ½ tsp salt

To serve:

• 2 nests of ramen noodles
• 2 bok choy, halved
• Chilli oil
• Crispy shallots

1. Crumble the tofu by hand until it resembles minced meat. 

2. Heat a frying pan over a medium heat. Add the sesame oil. Once hot, add the garlic and ginger and fry for 2-3 minutes. 

3. Add in the crumbled tofu. Season with soy sauce and sriracha. Mix well and cook over a medium high heat for a further 5 minutes.

4. Heat a large pot of water and bring to a simmer. Add in the ramen noodles and cook for 1-2 minutes until very al dente, as they will continue to cook in the hot soup. 

5. Remove the noodles from the water with tongs and run under some cold water. Drain well and set aside.

6. In the same pot, add the bok choy and cook over a medium-high heat for 2-3 minutes until bright green and tender. Drain and rinse in cold water.

7. Wipe out the pan and return to a medium high heat. Add in half of the chilli oil and once hot, add in the shallots, garlic and Sichuan pepper corns. Sauté over medium high heat for 3-4 minutes until the shallots are cooked through.

8. Lower the heat to medium. Add in the tahini, peanut butter, soy sauce and sriracha. Mix until they’re well combined. While stirring, add in the soy milk and vegetable stock. Whisk over a medium heat until the paste and peanut butter are fully incorporated.

9. Season with salt, to taste, and add in the remaining chilli oil and mix well. Taste the soup and feel free to adjust the seasonings based on desired taste.

10. Prepare two large, deep bowls. Add in one portion of cooked noodles to each bowl and pour over half of the soup. Top with half of the minced tofu, and the blanched bok choy. Finish with the crispy shallots, and another drizzle of chilli oil.

Recipe and image courtesy of ukshallot.com