Miso vegetable ramen
Comforting, simple and full of healthy veggies, this easy ramen uses a rich broth flavoured with miso and gochujang. Each serving provides 450 kcal, 25.9g protein, 26.7g carbohydrate (of which 7g sugars), 25.1g fat (of which 4.7g saturates), 7.5g fibre and 4.21g salt.
Ingredients
- Soy Sauce15 ml
- Rice vinegar5 ml
- Vegetable stock600 ml
- Sesame oil8 ml
- Egg2 ცალი
Instructions
5 steps- 1
In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside.
- 2
Cook the noodles as per the packet instructions. Drain and set aside.
- 3
Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic.
- 4
Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly.
- 5
Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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