For the broth - (keep in a separate little container)
- 1 tsp ground ginger
- 1/4-1/2 veggie stock cube (or 1 tsp bullion powder)
- 1-3 tsp tamari soy (depending on your preference)
- 1/2 tsp toasted sesame seed oil
For the base (see tip below)
- 1 nest of vermicelli rice noodles
- 1-2 chestnut mushrooms, cut very thinly
- 1/2 scallion, diced thinly
- 1/4 red chilli (if you like some heat) or a pinch of red chilli flakes
- A handful of seasoned tofu pieces (or cubes from a bigger block), flavoured tofu is nicest for this!
- 1/2 very thinly sliced carrot
- You can also add a handful of sliced greens like bok choi or rainbow chard if you have them
- Fresh coriander or lemon balm
- Toasted sesame seeds
- Add all broth ingredients to a little container and shake. Set aside.
- Add all base and garnish ingredients to a Tupperware container, if you have a bigger one there should be room to squeeze in the broth container too. (You can put the garnish in a separate container if you want to add it after, for a more aesthetically pleasing bowl).
- When you want to 'cook' your ramen simply add the broth ingredients to the Tupperware and add boiling water (less if you want it soup-y, more for a broth).
- Cover and let sit for 3-5 minutes till the mushrooms have cooked and the noodles have soaked.
- Voila super delicious, super tasty lunch on the go. Its takes 5-10 mins to prep the night before and only requires boiling water to make at your desk! Feel free to play with ingredients and mix and match for what you like.
Recipe by Finn Ni Fhaolaín
Don't use a glass jar since you’ll be adding boiling water, or transfer all ingredients to a bowl before heating.