Yasai miso ramen

By: Katy Beskow
From: 15 minute vegan
Photographer: Dan Jones

This is the ultimate meal in bowl. ‘Yasai’ is the Japanese word for vegetable. In this dish, vegetables are simmered with ramen noodles in a fragrant stock, seasoned with white miso. You can find miso in many supermarkets and health-food shops – I find that white miso has a milder flavour than red or mixed pastes. Pile your bowl up high!

Ingredients

Quantity	Ingredient
1 tablespoon	sunflower oil
2	garlic cloves, grated
2cm	piece of ginger, peeled and grated
1	red chilli, finely chopped
600ml	hot water
1 rounded teaspoon	white miso paste
1/2 teaspoon	chinese five spice
2	whole star anise
1	carrot, finely sliced
1	red pepper, finely sliced
6	leaves of pak choi, finely sliced
6 florets	tenderstem broccoli
150g	dried ramen noodles (egg free)
2	spring onions, finely chopped
handful	fresh coriander, finely chopped
1	unwaxed lime, juiced
1 tablespoon	white sesame seeds
1	red chilli, deseeded and finely sliced

Method

Heat the oil in a large pan over a medium-high heat. Add the garlic and ginger to the pan, along with the chopped chilli.
Pour in the hot water and stir through the white miso paste. Sprinkle in the Chinese five spice and star anise and bring to the boil for 5 minutes.
While the stock is cooking, remove the star anise. Add the carrot, red pepper, pak choi, and broccoli to the pan. Add the dried ramen noodles and cook for 5–6 minutes until the vegetables are bright and the noodles have softened.
Remove the pan from the heat and ladle into bowls. Scatter with the spring onions and coriander, and squeeze over the lime juice. Sprinkle with the sesame seeds and sliced red chilli and serve.

Tags:: Vegan; vegetarian; blogger; little miss meat free

Yasai miso ramen

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