The new ve­gan

The Guardian - Feast - - News - Meera Sodha

When I think about food courts in shop­ping cen­tres, my mind jumps to soggy chips, sad burg­ers and sticky ta­bles. But tucked away in an unas­sum­ing cor­ner of West­field Strat­ford is a joy­ful lit­tle Ja­panese can­teen called Sho­ryu, where I re­cently had my mind blown by a ra­men dish called white nat­u­ral. Un­like the pork-dom­i­nated ra­men dishes we’re used to, this ver­sion is made with soy milk and white miso, mak­ing it in­tensely de­li­cious and silky. With apolo­gies to Sho­ryu, I have tried to repli­cate it for your ben­e­fit here. peeled and finely sliced

½ tsp chilli flakes ⅓ tsp salt

½ tbsp fresh le­mon juice 280g ex­tra-firm tofu, cut into 0.5cm-thick slices 1 tbsp soy sauce

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