Recipe for a cheat's version of Japanese noodle soup. An easy one pot ramen made with pasta, tofu and fresh vegetables. Vegan, nutritious and delicious.
Bring the water to the boil in a large pot along with the kombu, salt, ginger, garlic and soy sauce.
Once boiling add the spaghetti, mushrooms and sesame oil, if using. Bring the pan broth back to the boil, then simmer with the lid on for a couple of minutes. Make sure it doesn't boil over as you don't want to lose any of that precious broth.
Prepare the veg whilst the pasta is cooking.
Add the carrots and tofu and continue to simmer with the lid on for another couple of minutes.
Add the broccoli florets and cook until the pasta is al dente or done to your liking.
Turn the heat off and wait for the broth to cease boiling. Stir in the miso. You may need to dilute the paste in a little of the broth and give it a good stir before adding to the pan so it doesn't go lumpy. It will depend on the type of miso.
Ladle into two large bowls, discarding the kombu when you spot it. Scatter the spring onions over the top. Serve with half a lime per bowl to squeeze over the top.
Notes
Use whatever veg you have to hand instead of, or as well as, the carrots and broccoli.If you can't get hold of fresh mushrooms, use dried ones instead. Just snip them up with scissors and add them right at the beginning along with the seaweed.You may want to add more or less salt and soy according to taste.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.