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
25g mange tout
100g soba noodles or rice noodles
2 organic eggs * optional- leave out for vegan *
- 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)
- While its simmering away slice the mushrooms, cabbage and broccoli into florets.
- 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.
- Add the broccoli and mushrooms into the broth first for 1 minute.
- Then add the noodles (look at the packet to see how long they need its normally about 3 minutes)
- 1 minute before the noodles are ready add the cabbage, mange tout and lime juice for 1 minute.
- Add the spinach and coriander – you don’t need the hob on for this as the heat of the broth will wilt it.
- Serve with a the boiled egg cut in half over the top, lime zest and some cracked pepper.