Miso Ramen Bowl

A winter warmer that’s going to be making a regular appearance on my menu, this miso ramen bowl is like a hug on the inside! Restaurant quality at a quarter of the price, I’m not sure why I hadn’t made my own ramen earlier.

Miso Ramen Bowl

Vegetarian | Dairy Free | Gluten Free Option
Serves 2

Ingredients:

• 1/2 tbsp extra-virgin coconut oil

• 2 sprigs spring onion, sliced

• 2 cloves garlic, sliced

• 3cm piece of fresh ginger, sliced

• 3 cups vegetable stock

• 2 cups filtered water

• 1 tbsp tamari

• 1 tbsp miso paste

• 200g tofu, sliced

• 2 eggs

• 180g ramen noodles*

• 3 cups kale, shredded

• 6 shiitake mushrooms, sliced

• Salt and pepper, to taste

• 1 tsp sesame oil

• 1/2 tsp chilli flakes (optional)

Method:

1. Melt the coconut oil in a saucepan over medium heat. Add the whites of the spring onion, garlic and ginger and cook for 2-3 minutes to golden.

2. Add the vegetable stock, filtered water, tamari and miso paste. Simmer for 15 minutes to allow the broth to flavour.

3. In the meantime, add a splash of tamari to a frying pan and add the tofu. Cook for 5 minutes on each side, until cooked through and crispy on the outside. If you need to add more tamari or some coconut oil, do so as necessary.

4. While the tofu is cooking, soft boil the eggs by bringing them to boil in a small saucepan. Once boiling, allow them to cook for around 4 minutes, before removing them from the heat and pouring cold water over them. Set the eggs aside to cool.

5. After the broth has been flavouring for 15 minutes, you have the option to scoop out the spring onion, garlic and ginger with a skimmer. I recommend this to remove the chunks from the broth, but it is not essential.

6. Cook the ramen noodles according to packet instructions.

7. While these are cooking, add the kale and shiitake mushrooms to the broth and cook for a final 3-4 minutes, to your liking.

8. Peel the eggs and chop them in half lengthways.

9. Divide the ramen noodles between your noodle bowls, spoon half the broth, kale and mushrooms into each bowl.

10. Add half the cooked tofu and one egg to each bowl.

11. Season with salt and pepper, drizzle over the sesame oil and top with the greens of the spring onion and some optional chilli flakes.

*To make this recipe gluten free, simply swap the ramen noodles for rice noodles or 100% buckwheat soba noodles.

For my vegan friends, simply leave out the egg and you have a delicious vegan option.