If you follow me in instagram, you can probably tell i love ramen. There are so many different broth styles and toppings you can do for ramen but i really do love a veggie ramen. A comforting, smooth, mellow miso broth with a fragrance of ginger and garlic that compliments the fresh veggies!
200g noodles of your choice (no flavour, the heat and eat udon work well or just normal instant noodles i use the low-fat ones for slimming world)
1 medium boiled egg (boiled for 6 minutes then cooled in ice water for 15 minutes before peeling)
Handful of washed bean sprouts
2 spring onions finely chopped
(i like adding stir-fried mushrooms to mine but they are optional)
1/8 white cabbage finely shredded
1 heaped tbsp miso paste
500ml hot water
2 tsp light soy sauce
1/2 tsp sesame oil
1 crushed garlic clove and 1 slice of ginger
(i also like topping my ramen wth black pepper and coriander as some extra freshness)
- In a pot boil your noodles to packet instruction then drain and cool thoroughly.
- Place the noodles in your serving bowl then in the same pot add the sesame oil, garlic and ginger and stir fry until fragrant.
- Add the water and soy and simmer for 10 minutes.
- whisk the miso with the small amount of the broth in a cup then whisk into the broth in the pan.
- Pour the hot broth over the noodles and top with the toppings and slurp away.
(the best thing about this recipe is you can top it with whatever the heck you want but i kind of insist on the spring onion as it adds a fresh bite!)
I hope you guys love this recipe as much as i do!
Love Emily xx