Vegetarian Miso Ramen
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 50grams dried shiitake mushrooms
- 4 Woolworths free range eggs
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- 2tablespoons sesame oil
- 3 cloves garlic, crushed
- 2tablespoons sesame oil
- 3 cloves garlic, crushed
- ginger, cut into 3cm-piece, peeled, finely grated
- 1/4 cup red miso paste
- 1L salt-reduced vegetable stock
- 270grams dried ramen noodles
- 1 bunch bok choy, ends trimmed, leaves separated
- toasted sesame seeds (to serve)
- spring onion curls (to serve)
- shredded nori sheet (to serve)
Description
This vegetarian ramen recipe is perfect as a meat-free dinner. The soy eggs and miso broth add an extra umami boost.
Method
Step 1 of 6
Place mushrooms in a bowl. Cover with 2 cups boiling water. Set aside until required.
Step 2 of 6
Bring a small saucepan of water to the boil. Add eggs and cook for 6 minutes. Drain and rinse under cold water. When cool enough to handle, peel eggs.
Step 3 of 6
Combine 1/2 cup water, soy and vinegar in same saucepan. Bring to the boil over high heat. Remove pan from heat and add eggs. Set aside, turning occasionally to coat.
Step 4 of 6
Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and ginger, then cook, stirring, for 2 minutes or until light golden.
Step 5 of 6
Strain mushrooms, reserving liquid. Roughly chop mushrooms and add to pan with reserved liquid, miso paste and stock. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 5 minutes to allow flavours to infuse.
Step 6 of 6
Meanwhile, cook noodles according to packet instructions, adding bok choy to pan in the last minute of cooking. Drain. Divide noodles and bok choy among bowls. Ladle over broth mixture. Top with halved eggs, sesame seeds, onion and nori. Serve.
Categories
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