Vegan Hot and Sour Ramen Recipe

Name: Vegan Hot and Sour Ramen Recipe
Total time: 120 min
Ingredients: 30g of kombu, soaked in water overnight; 10g of dried shiitake mushrooms; 1.5l water; 1 tsp salt; 20g of caster sugar; 50g of Chinese red vinegar, Larkin uses Tung Chun brand; 2 tbsp of toban djan chilli bean sauce; 1 tsp dark soy sauce; 2 tbsp of chilli oil; 500g of firm tofu, in a single block; 1 carrot, peeled and roughly chopped; 1 large tomato, roughly chopped; vegetable oil, for deep-frying; 200ml of rice vinegar; 200ml of water; 50g of caster sugar; 360g of ramen noodles, fresh; 1 bunch of spring onion greens, finely cut into strips and kept in iced water to curl up; 1 handful of beansprouts

www.greatbritishchefs.com

This vegan ramen recipe is packed with fiery, tangy, uplifting flavours, thanks to the combination of umami-rich and chilli-heavy broth, braised tofu and pickled shiitake mushrooms.

View full recipe on www.greatbritishchefs.com

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Ingredients

30g of kombu, soaked in water overnight
10g of dried shiitake mushrooms
1.5l water
1 tsp salt
20g of caster sugar
50g of Chinese red vinegar, Larkin uses Tung Chun brand
2 tbsp of toban djan chilli bean sauce
1 tsp dark soy sauce
2 tbsp of chilli oil
500g of firm tofu, in a single block
1 carrot, peeled and roughly chopped
1 large tomato, roughly chopped
vegetable oil, for deep-frying
200ml of rice vinegar
200ml of water
50g of caster sugar
360g of ramen noodles, fresh
1 bunch of spring onion greens, finely cut into strips and kept in iced water to curl up
1 handful of beansprouts