This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Vegetable Ramen
A classic Japanese soup
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
20 minutes |
The ramen is a Japanese staple and can be interpreted in many different ways, this vegetable version is both healthy and full of flavour.
Ingredients
| 2l |
vegetable stock |
| 2 | pak choi, sliced |
| 1 | brown onion sliced |
| 40g | spring onions |
| 2 | thumb sized pieces of ginger, peeled and sliced |
| 4 | garlic cloves, crushed |
| 4 | eggs |
| 200g |
ramen noodles |
| 3 tbsps | miso paste |
| 2 tsps | Chinese 5 spice |
| pinch | dried chilli |
| 8 tsps | light soy sauce |
| 2 tsps | sesame oil |
Method
1. Place the eggs in a pan and cover with cold water, bring to the boil and leave for 3-4 minutes, then remove and place in a bowl of iced water. Once fully cooled, peel and place to one side.
2. To a large pan, add oil on a medium heat, and fry the onions for two minutes, then add stock, garlic, ginger, chilli, 5 spice and sesame oil.
3. Bring to the boil, then reduce to a simmer, now add the miso paste and mix in. Allow to cook for 10 minutes.
4. In a second pan, cover your noodles in boiling water and cook for 5 minutes.
5. Strain the noodles and portion into bowls, then cover the noodles with the soup stock.
6. Reusing your pan, fry the pak choi for 2 minutes then add to the dishes.
7. Cut the eggs in half then add to the bowls, then serve.
Chef’s tips
Try adding some sesame seeds on top for an extra flourish.