Ramen Bolognese
Ready to shake up your dinner game? This vegan Ramen Bolognese is PACKED with deep, bold flavours and gets a big umami kick from top quality Kikkoman Soy Sauce. Fusion food like you’ve never experienced before, we’ve added an Asian twist on the nation’s favourite pasta dish.
Ingredients
For the Bolognese:
For the chilli crispy oil:
For serving:
Preparation
Step 1
225 g smoked tofu – 150 g shiitake mushrooms – 1 bunch spring onions – 1 pak choi – 4 cloves of garlic – 2 inch piece of ginger
Coarsely grate or finely chop the smoked tofu and shiitake mushrooms into 1cm pieces. Finely slice the spring onion. Trim the pak choi and slice the leaves in half lengthways. Peel and finely grate the garlic and ginger.
Step 2
1 red chilli – 2 bay leaves – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp five spice powder – ½ tsp white pepper – 2 tbsp vegetable oil – 400 g tin chopped tomatoes – 300 ml vegetable stock – Salt and pepper, to taste
In a large frying pan, heat 2 tbsp vegetable oil over high heat. Add the chopped tofu and mushrooms from step 1 to the pan and cook for 7-8 minutes until golden.
Add the chopped spring onions & grated ginger, plus chilli and bay leaves. Cook for 3-4 minutes until fragrant and slightly softened.
Stir in the grated garlic, five spice powder and white pepper. Pour in 2 tbsp Kikkoman soy sauce, chopped tomatoes and vegetable stock, then season with salt and pepper.
Bring to a gentle simmer, reducing the heat to medium-low. Let it cook for 20-25 minutes, stirring occasionally, until thickened and flavourful.
Step 3
3 tbsp vegetable oil – 1 tbsp chilli flakes – 2 cloves of garlic – 1 tbsp sesame seeds – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp sugar – Salt and pepper, to taste
To make the chilli oil: Peel and mince the garlic. Combine the chilli flakes, sesame seeds and garlic in a small heatproof bowl.
Heat 3 tbsp vegetable oil in small saucepan over a medium heat for 5 minutes until the oil is very hot.
Carefully pour the hot oil into the bowl so it sizzles.
Once it stops sizzling, stir through the Kikkoman soy sauce and sugar. Set aside.
Step 4
200 g ramen noodles
While the ragu is simmering, cook the ramen noodles according to package instructions. Drain and immediately toss well through the sauce.
Taste and season to perfection with salt and pepper. Keep warm.
Step 5
1 pak choi – 1 tbsp vegetable oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 spring onions – Toasted sesame seeds
Heat remaining 1 tbsp vegetable oil in a frying pan over a high heat until very hot. Add the pak choi and final 1 tbsp Kikkoman soy sauce and stir fry for 1 minute. Remove from the heat.
Use tongs to serve up the ramen bolognese, garnish with more chopped spring onions, a drizzle of your homemade chilli crispy oil, and a sprinkle of toasted sesame seeds for added crunch. Enjoy!
Tip:
A plant-based recipe that’s perfect for Veganuary or any time of year!
Recipe-ID: 1433
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
Discover more
