Ramen Bowl

RECIPE BY NATASAHA CORRETT

“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 aid which can help to boost your immune system.” Tash x

 

 

 

Serves2
Cooks InPrep time: 5 minutes | Cooking time: 20 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

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 *

Method

  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 it's 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 peel 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 the boiled egg cut in half over the top, lime zest and some cracked pepper.
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