Anna Jones' Turmeric And Kale Miso Ramen

Here's how you do it

1. Mix the turmeric, miso and 1 tablespoon of Rude Health Almond Drink to form a golden paste. Put 1 tablespoon of the paste into a bowl, add the tofu and a good dash of soy sauce and toss to coat, leave to sit for 5 minutes.
   
2. 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.
3. Put the pan back on the heat, add a little more oil and fry the tofu until golden. 

4. Cook the noodles in boiling water according to their packet instructions, drain and divide between four serving bowls.
5. 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. 

6. Ladle the broth over the noodles and top the bowls with the crispy kale and tofu. If you like, finish with finely sliced spring onions, fresh or dried red chilli, coriander or a squeeze of lime for an extra layer of flavour. 


Recipe courtesy of Anna Jones and Rude Health