Vegetarian Miso Ramen

A quick Ramen you can make for a midweek dinner!

Serves 2

30 minutes

Ingredients

Vegetable stock 1litre

Soy sauce 2 tbsp

Rice vinegar 2 tbsp

Sesame oil 2 tsp

Tahini 3 tbsp

White miso paste 2 tbsp

Chilli oil 1 tbsp

Dried shitake mushrooms 10g

Ginger 1 inch, grated

Garlic 2 cloves

Dried ramen noodles 100g

Mushooms, mixed 100g

Pak choi 1

Sweetcorn 100g

Sugar snap peas 40g

Eggs 2

Coriander 8g

Spring onions 2

Heat a small amount of vegetable oil in a large saucepan and add the grated ginger and crush in the garlic. Fry gently for a minute, stirring until fragrant.
Pour in the vegetable stock and set the heat to medium. Add the soy, vinegar, chilli oil, sesame oil, tahini and miso paste and whisk together until smooth. Add the dried mushrooms, bring to a boil then reduce to a simmer for 20 minutes.
Meanwhile, prep the veg. Heat a large frying pan with some oil, then fry the chopped mushrooms until golden brown. When they are done, remove to a plate on the side but keep the pan on the heat.
Quarter the pak choi and use the mushroom pan to brown each quarter for 3 minutes on both sides. When cooked, remove to sit with the mushrooms.
Bring 2 pans of water to the boil. In one, gently drop the eggs and boil for 5 minutes. Remove and add to a bowl of ice water to stop them cooking further.
In the other pan, drop the sugar snap peas and sweetcorn, then cook for 3 minutes before setting aside with the rest of the veg.
Use one more pan of boiling water to cook the noodles to the packet instructions, then remove and drain under cold water.
When ready to serve, split the noodles between 2 large bowls. Remove the dried mushrooms from the broth, then ladle the broth over the noodles.
Arrange the pak choi, sweetcorn, sugar snap peas and mushrooms on the top of your bowl. Peel the eggs, cut them in half and add them too.
Chop the spring onion and coriander and sprinkle over both bowls.
Eat and enjoy!