Reducing Takeout? Make Ramen at Home in 20 Minutes
Sophie Waplington, a chef known for her high-protein plant-based recipes, defies the belief that veggie ramen broth lacks richness compared to meat-based versions. In her book Soph’s Plant Kitchen, Waplington shares a quick and delicious ramen recipe that takes just 20 minutes to prepare.
Her secret lies in a flavorful broth enhanced with umami-rich miso, tamari, and creamy soy milk, complemented by spring onion, chilli, ginger, and garlic for a spicy and savory blend. The result is a decadent dish that is surprisingly rich and satisfying.
Waplington doesn’t skimp on toppings, using smoked tofu for extra flavor and optional chickpeas for added substance. For those who prefer a milder taste, adjusting the chilli levels is recommended. Personalization is key, and Waplington offers suggestions for creative garnishes to suit individual preferences.
The 20-Minute Ramen recipe includes simple instructions for preparing the broth, cooking the noodles, and assembling the toppings. Get creative with additional toppings like fried beans, crispy lentils, or veg sausage to customize your bowl of ramen. Enjoy this savory soup for a comforting weeknight meal in no time.
