Vegetarian Ramen with Achill Island Seaweed Sea Salt


Our seaweed sea salt goes particularly well in Asian cooking and we love adding it to this ramen recipe. We use tofu here, but you could use meat if you wish. 


  • 1 tbsp sesame oil. 
  • 1 block of tofu, cut into finger sizes pieces
  • 2 tbsps of sriracha sauce, and more for serving
  • 10g of dried mushrooms
  • 2 cloves of garlic, finely chopped
  • 1 thumbsize piece of ginger, finely grated
  • 100g mixed mushrooms of choice
  • 300g Ramen Noodles
  • 1 pack choi, quartered length ways
  • 2 spring onions chopped
  • 1 carrot, peeled into strips
  • 1 tin of sweetcorn
  • 3 tbsp tahini
  • 1 tbsp soy sauce
  • 1 lime
  • 1 litre of vegetable stock
  • Chopped coriander, to serve
  • Sesame seeds, to serve
  • Achill Island Seaweed Sea Salt


  1. Add the dried mushrooms to the litre of vegetable stock and leave to soak for at least 10 minutes.

  2. Toss the tofu in the sriracha sauce. Heat the sesame oil in a pan on a medium heat and add the tofu. Fry until crispy on each side. Remove from the pan and set aside. 
  3. Add a little bit more sesame oil and add the garlic and ginger and cook fro two minutes. Add the mushrooms and cook for another 3-5 minutes. 
  4. Pour in the vegetable stock and soy sauce. The mushrooms should have rehydrated and can be added into the pan also. 
  5. Cook the noodles as per pack instructions. 
  6. Bring stock to a simmer and add the pack choi. 
  7. Once the noodles are cooked, add them into the pan. 
  8. Stir in the tahini and add a pinch of Achill Island Seaweed Sea Salt. 
  9. Divide the noodles, pak choi, mushrooms and broth between deep bowls, and top with sweetcorn, carrot strips, tofu and coriander.
  10. Sprinkle over the sesame seeds, Achill Island Seaweed Sea Salt and the sriracha and enjoy. 



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