I LOVE RAMEN. A big slurpy bowl of goodness which is particularly enjoyable when it is cold outside. You can eat lots, safe in the knowledge it’s pretty good for you. Feel free to experiment with what veg you use, or add cooked prawns, meat or tofu to the vegetables for extra substance. In fact, this is a great soup for using up leftovers so almost anything goes. Also you could cheat a bit and get a pack of instant miso soup and use that as the water/stock base.
Allow 15-20 minutes to prepare the ramen, and remember the garlic, ginger and chilli amounts are only a guide – you may wish to use less or more, according to taste.
My Veggie Ramen (serves 2)
2 tbsp oil (any is fine)
3 cloves garlic, chopped or crushed
Small thumb of ginger, chopped very small, or minced
1 red chilli, chopped very small
4 mushrooms, sliced
4 large cabbage leaves, sliced thin
1/2 red pepper, sliced thin
4 spring onions, chopped small
1 litre hot water (or 1.5 litres if you want the soup more watery)
1 vegetable stock cube
2 tbsp soy sauce
200g noodles (any is fine – I use fine noodles which cook in 3 mins)
4 radishes, sliced thin
1 avocado, sliced in to small chunks
Small handful of coriander, roughly chopped
Chilli garlic sauce (or whatever sauce you fancy)
Boil the eggs in water for around 6 minutes, then drain, put them in cold water and set aside.
Fry the garlic, ginger and chilli for 1 minute in the oil in a saucepan. Add the mushrooms, cabbage, red pepper, spring onions and fry for another few minutes, until softened. Add the water, crumble the vegetable stock cube in, add the soy sauce and noodles and simmer for a few more minutes until the noodles are cooked. Ladle in to bowls then top each bowl with the radishes, 1 egg chopped in half (hopefully it will be a little soft in the middle!), avocado slices, coriander and chilli garlic sauce. Slurp then go back for more!