Veggie Ramen

INGREDIENTS

• 100 grams Ramen noodles 
• 4 bok choy leaves 
• 6 button mushrooms 
• 3 shitake mushrooms (optional) 
• 100 grams tofu 
• ¼ cup boiled corn kernels 
• 2 sprigs spring onions, finely chopped 
• 2 vegetable stock cubes 
• 2 tablespoons soya sauce 
• Chilli flakes to taste 
• Salt and pepper to taste 
• Oil and butter as needed  

METHOD

• To make the broth, boil the vegetable stock cubes in 500ml of water. Set aside. 
• In a pot, boil salted water and add the ramen noodles. Follow the instructions on the noodle packet for cooking. 
• Once the noodles are cooked, strain the water and rinse the noodles with cold water. Add 1 tablespoon of oil, mix and set aside. 
• In a pan, add some oil or butter and shallow fry the bok choy on a high flame for 2 to 3 minutes. Sprinkle some salt and set aside. 
• In the same pan, add the sliced mushrooms and shallow fry them on a high flame until well cooked. Sprinkle some salt and set aside. 
• Cut the tofu into square pieces. In the same pan, add some more oil if needed and add the tofu cubes. Add some salt, pepper and soya sauce and toss the tofu well. Shallow fry until golden brown. Set aside. 
• To assemble the ramen bowl, add ½ tablespoon oil, some chilli flakes and soya sauce (optional). Add the steaming hot broth to it, followed by the ramen noodles. Mix the noodles well in the broth, add the vegetables and tofu and serve hot. 

Note: You can add a soft-boiled egg to the soup too. Traditional Japanese recipes have miso paste as one of the ingredients. You can use it instead of soya sauce. 

Warning: Ask a parent or adult to help with this recipe.