Miso ramen

Get on the ramen bandwagon with this simple recipe using any leftover meat, some noodles and a few fridge ingredients. It is a fantastic lunch any time of the year. Also great as a vegetarian meal with some silken tofu or hard boiled egg.

MISO RAMEN

Prep: 10 mins
Cook: 15 mins
Serves: 4

Ingredients

Broth

• 1 tbsp of white miso paste
• 4 cups of boiling water
• 1 tbsp of soy sauce or tamari
• 1 tsp of sesame oil
• 250g of Chinese dried wheat noodles
• 300g of enoki mushrooms or Asian mushroom mix
• 50g / 2″ section of leek, julienne
• 1 bunch of Chinese broccoli
• 2 carrots, grated
• 1 spring onion (scallion/green onion), finely sliced
• 100g of meat of your choice

Method

1. In a medium sized pot, place the miso paste then add 2 tbsp of boiling water. Dissolve the miso and stir to get rid of any lumps.
2. Add the rest of the boiling water then bring back to the boil and add the soy sauce and sesame oil.
3. Soak or cook the noodles as per packet instructions.
4. Place the noodles in the bottom or each serving bowl, top with mushrooms, leek, broccoli, carrot, onion and meat.
5. Pour the miso broth over the noodles and other ingredients, dividing evenly between bowls.
6. Serve immediately.

TIP
You can use any meat you have leftover – great with pork, chicken or beef.