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Digital Subscriptions > Vegan Food & Living Magazine > Celebrate Christmas - December 2019 > nspired by the East

nspired by the East

Three flavour-packed recipes featuring favours and textures from the east

Speedy ramen Japanese noodle soup

Homemade ramen soup is totally different from the highly processed packages you find in any corner store. No synthetic flavour enhancers for us! We pack our ramen broth full of fresh vegetables, miso and tofu.

By Nadine Horn and Jörg Mayer Serves4| Prep20 mins| Cook10 mins| Calories480(per serving)

2 litres (8 cups) vegetable stock/broth 1 tbsp soy sauce 2 tsp dark (toasted) sesame oil 300g (4 cups) egg-free ramen noodles 2 carrots, peeled 200g (1 cup) firm tofu 2 spring onions (scallions) 100g (1 cup) fresh beansprouts 2 red jalapeños or other fresh red chillies ½ tsp pink peppercorns ½ tsp freshly ground black pepper 70g (¼ cup) yellow miso paste

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About Vegan Food & Living Magazine

Still wondering what to have for your Christmas dinner this year? Look no further as we have plenty of festive inspiration waiting for you. From delicious options for Christmas dinner to Boxing Day brunch ideas, make your own chocolate and beauty gifts, and an alternative gift guide that will help you give experiences rather than 'things', we've got it all. Also this issue, we show you how to whip up a feast using just five ingredients per course, get creative with vegan sushi and celebrate Hogmanay in style. Plus we have all your nutritional needs covered with advice on how to get your immune system winter ready, what to eat to boost your energy and how to keep your heart healthy. Plus this issue comes with an exclusive 2020 Make A Difference Calendar. Get all this and much more in the December issue of Vegan Food & Living.