With the weather warming it's the perfect time to try these 10 vegan spring recipes, all of which use seasonal ingredients.

950ml of chicken or vegetable broth One tablespoon of rice vinegar Three tablespoons of low-sodium soy sauce One tablespoon of sriracha sauce Two portions (85g) of ramen noodles Recipe ...

Add the vegetables and noodles and stir-fry for 3–4 minutes, or until just cooked. Serve immediately. If you need this recipe to be gluten free, make sure you use gluten-free tamari and 100% ...

This simple recipe is a clever way to stop any of those vegetable odds and ends going to waste. Use the stock to make a ramen, soup or stew. Place the vegetables, dried mushrooms, peppercorns and ...

Is ramen soup? Let's dive in, because this question is surprisingly fun as we dissect what exactly makes ramen, well, ramen.

Stir together and cook for a minute or two until the liquid is mostly absorbed. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so.

Such is the creamy black garlic ramen recipe from Bailey Ruskus’s new cookbook, Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream and Milk) Lovers Everywhere.

Tuna, available in both water and oil, pairs well with various ramen flavors due to its mild taste. A three-ounce can of tuna provides 16 grams of protein, making it a cost-effective option that adds ...