The ramen is a Japanese staple and can be interpreted in many different ways, this vegetable version is both healthy and full of flavour.
|2||pak choi, sliced|
|1||brown onion sliced|
|2||thumb sized pieces of ginger, peeled and sliced|
|4||garlic cloves, crushed|
|3 tbsps||miso paste|
|2 tsps||Chinese 5 spice|
|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.