I've never thought much of ramen but I always hear people raving about it, so I've put together a cosy miso ramen recipe which can be ready in under 15 minutes. The perfect ramen for a non-committal ramen eater like me.
Serves: 2
Ingredients:
1 red onion, finely sliced
2 garlic cloves, sliced
1 tbsp sesame oil or similar
10 wild mushrooms, e.g. shiitake, halved
2 tsp good quality miso paste
1 tbsp shaoxing rice wine
600ml boiling water
1 tbsp soy sauce or tamari
100g instant/quick cook rice noodles
6 stalks tenderstem broccoli or 1 large pak choi
soy sauce to season to taste
To garnish:
couple of sprigs of coriander
2 lime wedges
Method:
1. Sweat the onion in a saucepan with the oil. Add the garlic and mushrooms after a few minutes and allow to cook down a little and release their flavour.
2. Add the miso paste and rice wine, let cook for a further couple of minutes.
3. Add the boiling water and the soy sauce, then leave to simmer for a few minutes until the broth has thickened just very slightly.
4. Add the noodles and green veg and leave to simmer for 2-4 minutes until the veg is tender and the noodles are cooked.
5. Serve and garnish with coriander and lime. Add soy sauce to taste.
Of course, you can substitute different vegetables into this recipe - good options are cabbage, edamame beans, button mushrooms, black garlic, carrot etc. You could also garnish with spring onions, sesame seeds etc. Another good addition is fried tofu. Here are some examples of less soupy miso noodles I've topped with kale, dried chilli, shallots, tofu, carrot and red cabbage.
