|
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.
| 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 |
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.
Try adding some sesame seeds on top for an extra flourish.
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