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Veggie Ramen

Ingredients - serves 2


  • 2 garlic cloves

  • thumb-sized piece ginger, sliced

  • 1½ tbsp brown rice miso paste - I used one from Clearspring

  • 1litre vegetable stock

  • 2 tbsp soy sauce

  • 1 bunch spring onions

  • 4 big mushrooms

  • 100g noodles - I used Clearspring udon noodles

  • 1 head pack choi

  • Sushi ginger (rolled up) - optional - I used some from Clearspring

  • sesame seeds to top

Method


Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft.

Strain into a clean pan and discard everything left in the strainer.

Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. 

Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.

Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the ginger rolls and sesame seeds

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