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Almond, Turmeric and Kale Miso Ramen

Serves: 4

Quick Make Vegan Friendly

Who knew almond milk could taste so good in an Asian-inspired broth? Dig in to this recipe from Rude Health, and discover the flavours for yourself!

Almond, Turmeric and Kale Miso Ramen Recipe: Veggie


4 heaped tbsp of white miso
1 litre Rude Health Ultimate/Almond Milk
200g firm tofu, pressed to remove excess moisture then cut into cubes
150g kale, washed, pulled from its stalks and torn into bite-sized pieces
250g thin brown rice noodles
1 tsp turmeric
1 tsp soy sauce
1 tsp groundnut/coconut oil
spring onions, finely sliced, to serve
red chilli, fresh or dried, to serve
coriander, to serve
lime, to serve


  • Mix the turmeric, miso and tablespoon of Rude Health Almond Drink to form a golden paste. Put one tablespoon of the paste into a bowl, add the tofu and a good dash of soy sauce and toss to coat, then leave to sit for five minutes.
  • Pour a tablespoon of oil into a pan and stir-fry the kale until it’s crisp around the edges and has softened a little. Season with a good pinch of salt and scoop from the pan into a bowl. Put the pan back on the heat, add a little more oil and fry the tofu until golden.
  • Cook the noodles in boiling water according to their packet instructions, drain, and divide between four serving bowls.
  • While the noodles are cooking, gently heat the almond milk in a large saucepan until just about to come to the boil then take it off the heat and stir in the remaining turmeric miso paste.
  • Ladle the broth over the noodles and top the bowls with the crispy kale and tofu.
  • Add some finely sliced spring onions, fresh or dried red chilli, coriander and lime, if desired.
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