Friday, 5 February 2010

Miso Ramen

This is more of an Anglo-Asian interpretation of miso ramen, but it's still good hearty soup.


  • 1 tbsp oil

  • 2 sticks of celery, sliced

  • 50g baby sweetcorn

  • 50g mange touts

  • 400ml vegetable stock (or hot water with stock powder)

  • 400ml hot water

  • 1/2 tsp chopped dried chillis

  • 2 blocks of fine egg noodles

  • 50g sliced mushrooms

  • 1 tbsp dark soy sauce

  • 1 tbsp brown rice miso

  • 2 hard boiled eggs, cut into quarters



  1. Fry the celery in a large saucepan with the oil until it starts to soften.

  2. Add the mange touts, sweetcorn, chillis, stock and water and bring to the boil.

  3. Once it's boiling add the egg noodles and the sliced mushrooms.

  4. Cook for 4 to 5 minutes.

  5. Remove from the heat and stir in the soy sauce and miso.

  6. Serve in a bowl and top with the quarters of boiled egg.

Serves 2.

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