Vegan_Food_and_Living_Cookbook_-_Spring_2019

Midweek^ RECIPES

Total fat Saturates Salt Sugar Protein

26.3g 17g 1.8g 13g 22.3g

Bean, lime and coconut ramen

by Heather Whinney

Serves 4 | Prep 15 mins | Cook 30 mins | Calories 539 (per serving)

FOR THE BASE

1.75 litres (7 cups) vegan

kombu dashi, or

vegetable stock

300ml (1¼ cups)

coconut milk

400g vegan ramen noodles

FOR THE TARE

30ml (2 tbsp) dark

soy sauce

15ml (1 tbsp) mirin

juice of ½ lime

pinch of sugar (optional)

FOR THE BEANS

300g (2¾ cups) ine

green beans

300g (2 cups) edamame

soya beans, defrosted

if frozen

FOR THE TOPPINGS

300g (1¹/ 8 cups) sweetcorn

large handful of

beansprouts

large handful of

fresh coriander

TO SERVE

lime wedges,

pinch of Japanese chilli,

or Japanese pepper

1 Place the stock in a large pan. Mix

together the tare ingredients, add

to the stock along with the coconut

milk and bring to the boil. Reduce

to a simmer, cook for 10-15 minutes,

then taste and add more seasoning

if necessary.

2 Meanwhile, put the green beans in

a large pan of boiling salted water

and cook for about 4 minutes, until

just tender but retaining some bite.

Remove to a dish with a slotted

spoon and set aside. Add the soya

beans to the boiling water and

cook for 2-3 minutes, then remove

with a slotted spoon and put them

with the green beans. Warm the

sweetcorn in the water too for

1 minute, remove and drain.

3 Add the noodles to the boiling

water and cook for 2-3 minutes,

or as per the packet instructions,

until cooked. Remove with a slotted

spoon and divide between the

serving bowls.

4 Ladle over the hot broth and top

with green beans, soya beans,

corn and beansprouts. Add the

fresh coriander, lime wedges and

a sprinkling of Japanese chilli or

pepper to serve.

TIP If you choose to use a low-fat

coconut milk, be careful as it will be

more prone to splitting.