Neil Rankin
Check out this recipe, thanks to chef Neil Rankin, a vibrant bowl of vegetable ’Nduja ramen that’s packed with flavour and comfort. Spicy Symplicity vegetable ’Nduja, garlic and ginger create a rich, aromatic broth, while fresh noodles and crisp seasonal veg bring plenty of texture and colour.
Finished with herbs, sesame and all your favourite toppings, it’s a plant-based ramen that’s as satisfying as it is easy to make.
2 tbsp sesame or vegetable oil
2–3 tbsp Symplicity Vegetable ’Nduja
3 cloves of garlic, sliced
1 tbsp grated ginger
1 litre vegetable stock
2 tbsp soy sauce
1 tbsp miso (optional)
1 tbsp rice vinegar or lime juice
200g ramen noodles
1 head of pak choi or longstem broccoli, halved
1 courgette, sliced
2 spring onions, finely sliced
100g sweetcorn (optional)
½ sheet nori, shredded (optional)
Sesame seeds
Small bunch of coriander or Thai basil
Check out this recipe, thanks to chef Neil Rankin, a vibrant bowl of vegetable ’Nduja ramen that’s packed with flavour and comfort. Spicy Symplicity vegetable ’Nduja, garlic and ginger create a rich, aromatic broth, while fresh noodles and crisp seasonal veg bring plenty of texture and colour.
Finished with herbs, sesame and all your favourite toppings, it’s a plant-based ramen that’s as satisfying as it is easy to make.
Find more delicious, vegan Japanese recipes here.
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