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Ramen Bowl

Serves: 2 | Prep time: 5 minutes | Cooking time: 20 minutes | Cooking Skills: Simple

"The ramen bowl originally comes from japan, literally meaning a broth with noodles. I fell in love with this Asian inspired dish whilst I was travelling in Thailand.  It was explained that by putting star anise into the broth really enhances the flavour. Star anise is known for being an anti-viral aide which can help to boost your immune system." Tash x


2 star anise
2 tbsp brown rice miso paste
1/2 lime juice and zest
1200ml boiling water
100g mushrooms (shiitake or Portobello)
2 tsp sunflower oil
50g cabbage
25g mange tout
100g soba noodles or rice noodles
80g broccoli
15g spinach
5g coriander
2 organic eggs * optional- leave out for vegan *


  1. Pour in the boiling water, miso paste and star anise into a pan and cook on a gentle heat for 15 minutes (so the water is simmering)
  2. While its simmering away slice the mushrooms, cabbage and broccoli into florets.
  3. Bring a separate pan of water to the boil and carefully drop the eggs into the water and leave to boil for 7 minutes. Take out and put into a bowl of cold water. Then carefully peal them.
  4. Add the broccoli and mushrooms into the broth first for 1 minute.
  5. Then add the noodles (look at the packet to see how long they need its normally about 3 minutes)
  6. 1 minute before the noodles are ready add the cabbage, mange tout and lime juice for 1 minute.
  7. Add the spinach and coriander – you don’t need the hob on for this as the heat of the broth will wilt it.
  8. Serve with a the boiled egg cut in half over the top, lime zest and some cracked pepper.


More News


Shabana :

A comment about cooking miso paste – the Japanese don’t cook it as it destroys the nutrition. I learnt this from a Japanese chef. When they make Miso soup – once everything else is ready the miso is added last after you’ve turned off the stove.

Would appreciate knowing what you think?


Feb 02, 2016

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