SPICY MISO RAMEN
As we enter autumn, warm up lunchtimes and evenings with this spicy ramen recipe from Solo: The Joy of Cooking for One by Signe Johansen. Simply multiply the ingredients if you're cooking for more people.
As we enter autumn, warm up lunchtimes and evenings with this spicy ramen recipe from Solo: The Joy of Cooking for One by Signe Johansen. Simply multiply the ingredients if you're cooking for more people.
INGREDIENTS
Serves 1- 150g packet miso ramen noodles (or plain noodles)
- A handful of frozen peas or any vegetables you have in the fridge (carrots, sugar snap peas, corn, bean sprouts, finely shredded cabbage, courgette etc.)
- 1 egg
- 1tbsp red or brown miso paste (if using plain noodles)
- 1 fresh red chilli, sliced
- 1 spring onion, sliced and placed in a bowl of iced water
- A generous pinch of black or white sesame seeds
- Toasted sesame oil, to taste
- Japanese dried nori seaweed, to serve (optional)
YOU WILL NEED
- Saucepan
METHOD
- 1.Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever veg you opt for) to the pan so they cook at the same time
- 2.Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.
- 3.Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through.
- 4.Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like.
- 5.The egg goes on last if you cooked it separately, along with the seaweed (if using).
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