I absolutely love getting takeaway from Wagamama. It’s something all the family love and tuck in to so it’s always money well spent when we do visit. I love their Yasai Itame, a curried soup that’s filled with noodles and veggies and has a real hit of spice. It reminds me of our travels through Asia. We have developed our own Yasai Itame recipe which is SO good it really does fill that Wagamama void until the next time we visit.
What I particularly love about this recipe is how easy it is. It’s got a really simple base to it. And while we stick to many of the original ingredients you can adapt it to include more of your favourites or seasonal veggies.
It’s such a good dish and a really nice pick-me-up for when we’re feeling a bit weary from the week or are back from our travels and just want some comfort food. You can also make it more or less spicy depending on your tastes.
Ingredients
- 400 grams of tofu. Puffed tofu is best, you can get this from Chinese / Asian supermarkets
- 400 grams of flat rice noodles
- 400ml can of coconut milk
- 3 tsps of green Thai paste. Make sure you get a veggie/vegan one with no fish paste
- 2 vegetable stock cubes
- 3 pak choi – washed and chopped
- 2 red onions – diced
- 4 spring onions – chopped
- 300 grams of beansprouts
- one red bell pepper – washed and sliced
- four red chillis
- two cloves of garlic
- 1 stick of lemongrass
- handful of fresh coriander
- lime
Makes two large bowls
What to do to make Yasai Itame recipe (just like Wagamamas)
Heat a pan on the hob with a little vegetable oil.
Gently warm the green curry paste for around two minutes.
Add the coconut milk and lemongrass stalk and simmer for five minutes.
Add one and a half cups of boiling water to the coconut milk and 2 vegetable stock cubes and simmer for 5 minutes.
Then slice the spring onions, two garlic cloves and half of the red chillis and add them to the soup.
Simmer for ten minutes.
In a wok stir fry the red onion, garlic, red pepper slices, pak choi, bean sprouts and tofu for five minutes.
Add to the soup.
Continue to cook the soup on a medium heat and stir regularly.
Heat through the rice noodles and put them into the bottom of a large bowl.
Pour the soup over the top of the noodles and garnish with fresh coriander, more red chillis and lime wedges.
And there it is, a delicious vegan Yasai Itame. Full of spice and warmth and goodness.
Hope you enjoy it as much as we do. 🍜 Check out more of our travel inspired recipes here 📇 Find our recipe card here –
Yasai Itame (just like Wagamama)
Ingredients
Method
- Heat a pan on the hob with a little vegetable oil and gently warm the green curry paste for around two minutes.
- Add the coconut milk and lemongrass stalk and simmer for five minutes.
- Add one and a half cups of boiling water to the coconut milk and 2 vegetable stock cubes and simmer for 5 minutes. Then slice the spring onions, two garlic cloves and half of the red chillis and add them to the soup and simmer for ten minutes.
- In a wok stir fry the red onion, garlic, red pepper slices, pak choi, bean sprouts and tofu for five minutes and add to the soup. Continue to cook the soup on a medium heat and stir regularly.
- Heat through the rice noodles and put them into the bottom of a large bowl.
- Pour the soup over the top of the noodles and garnish with fresh coriander, more red chillis and lime wedges.
- And there it is, a delicious vegan Yasai Itame, full of spice and warmth and goodness. Hope you enjoy it as much as we do.
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Hello! When you say ‘coconut milk’, do you mean a can of full fat coconut milk/cream? Or do you mean like a litre carton of coconut milk, the kind I’d put on cereal (like almond milk). Can’t wait to try this recipe, thanks for posting đŸ™‚
Hi Gemma, I use a can of full fat coconut milk, so not the carton that you would use for cereal etc but a can. Hope you like the recipe, it is one of my absolute favourites and perfect for this time of year, I love it! đŸ™‚ Let me know how you get on with it.
Just made this although I did a few substitutions; I only had red thai curry paste so reduced the chilis by half, I also used spring greens instead of pak choi and added some mushrooms. Delicious! Thank you for the recipe đŸ™‚
Ah so pleased you enjoyed it. I love this dish so much!
I’ve had yasai itame many times – it’s my go to favourite at Wagamama.
Just made this and it was spectacular. Extremely similar to wagamama! I pan fried my tofu (with a light dusting of cornflour) in a bit of oil first. So so delicious. Thank you!!
Ah I’m so pleased you enjoyed it so much, it’s one of my favourites too, I can’t get enough of it. Good idea to pan fry the tofu in that way, I’ll give that a try too đŸ™‚
Thank you for this! I’d just googled Yasai Itame because it was my favourite Wagamama dish and found this. Can’t wait to try this recipe đŸ˜€
I hope you love it as much as me. It was my favourite too and now I have it regularly at home and love it just as much! Let me know how you get on! đŸ™‚
LOVED this, exactly like the original from Wagamama!