What is not to love about a hearty, vegetable ramen? I have called this ‘unconventional’ as I tend to throw in whatever I have in the fridge….in this case I had some broccoli and cauliflower but you could add any vegetables you like. If you are gluten intolerant you could use some gluten free noodles and if you don’t eat eggs it is just as yummy without!
You will need:
1/2 red onion, sliced
1/2 red chilli, sliced
grated ginger (1cm piece)
2 garlic cloves, crushed
800ml vegetable stock
2 tbsp tamari
4 shiitake mushrooms, sliced
1/2 a carrot, cut lengthways
1 cup broccoli florets
1 cup of cauliflower florets
1/2 cup of parsley and stalks, chopped
100g marinated tofu, cut into cubes
a handful of enoki mushrooms
1/2 cup of spring onions, chopped
100g ramen noodles
sprinkling of chilli flakes
serves 2 – 3
- Heat some sesame/olive oil to a large pan. Chop your chilli, onion and ginger and add to the pan. Cook for a couple of minutes and then add your garlic and shiitake mushrooms. Cook off for a few minutes.
- Add your stock to the pan and bring to the boil. Reduce the heat to a simmer for 10 minutes. Add your broccoli, carrot and cauliflower and simmer for a further 10 minutes. Check to see if cooked and if not simmer until cooked. Take your broth off the heat and add your tofu, parsley, soy sauce and enoki mushrooms, allow to heat in the broth.
- Meanwhile cook your noodles in a separate pan. Once cooked, drain and leave to one side.
- Fry your eggs in olive oil.
- Distribute your noodles in bowls, ladle over the broth ensuring their is a good mix of ingredients in each bowl. Top with spring onions, chilli flakes and your fried egg.
- Season to taste with soy or tamari.
- Enjoy x x
- If you need more of a kick feel free to add an organic hot chilli sauce to serve.
- You can add miso to this broth and it works really well and gives more depth of flavour.
- You can use rice vermicelli or Udon noodles which will still work in this dish.