MY RAMEN RECIPE
Ingredients
Serves 2
For the soup:
Garlic – 2-3 cloves
Ginger – 1inch piece (peeled)
White Miso – 2 tablespoons
Tahini – 2/3 tablespoons
Soy Sauce – 4-6 tablespoons (depending on your taste)
Dried porcini mushrooms (optional)
Harissa (optional – makes it a gorgeous colour)
To add in:
Noodles
Any assortment of vegetables. I like:
Broccoli
Courgette
Kale
Mushrooms
Bean sprouts
Dried daikon
To garnish:
Boiled egg
Coriander
Thinly sliced red onion
Black sesame seeds
Note: This is such a versatile dish – you can mix it up, add different things, use harissa or not, have a boiled egg on top or don’t. You get what I mean.
Method:
1. Grate your garlic and ginger straight into the saucepan
2. Spoon in your miso and tahini into the saucepan
3. Add in your soy sauce
4. If using, add in harissa and/or porcini mushrooms.
5. Add enough boiling water for 2 bowls of ramen – around 600ml
6. Put the heat on really low and let the tahini and miso dissolve into a creamy coloured soup – do not let it boil – it will curdle and won’t look so appealing.
7. While that’s warming up, chop all the veggies you’ve chosen to add. Think about the quantity of vegetables you want to eat. You don’t have to go as heavy as I do.
8. Make sure your soup has all come together – taste it. Always taste things people.
9. TWO OPTIONS: 1. Throw all your veg into your soup. 2. Steam your veg separately.
10. Give your veg a few minutes to cook before adding noodles in.
11. Same with the noodles – add straight in or boil separately.
12. If you’ve opted to cook everything separately then you can build your bowl – noodles in first, veggies on top, pour in your soup and then add your bits and pieces on top! Coriander, chilis, spring onions, red onions, black sesame, chili oil… whatever you fancy!
13. If you’re going the easy route for a super quick meal then everything has gone into one pot, simply spoon the noodles and veggies into the bowl, pour your soup on top and then add in the toppings!
Enjoy! L x