Miso ramen recipe
Rather than diving into a packet of crisps, instant or quick-cook ramen is ideal when you’ve been out late and fancy a bite to eat before bedtime. You can really play around with this recipe, adding all manner of ingredients. These work particularly well – assorted pickles, citrus, herbs, mushrooms, kimchi, sriracha sauce, coconut milk or cream, peanut butter and Korean gochujang paste.
Recipe from Solo: The Joy of Cooking for One by Signe Johansen (published by Bluebird, £16.99).
Ingredients
- 150 g packet miso ramen noodles (or plain noodles)
- 1 handful frozen peas, or any vegetables you have lurking in the fridge (carrots, sugarsnap peas, corn, bean sprouts, finely shredded cabbage, courgette etc)
- 1 egg
- 1 tbsp red or brown miso paste (if using plain noodles)
- 1 fresh green chilli, sliced
- 1 spring onion, sliced and placed in a bowl of iced water for a few minutes
- 1 pinch black or white sesame seeds
- 1 tsp toasted sesame oil, to taste
- 1 handful Japanese dried nori seaweed, to serve (optional)
Details
- Cuisine: Japanese
- Recipe Type: Ramen
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 1
Step-by-step
- Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever vegetables you opt for) to the pan so they cook at the same time.
- Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.
- Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through.
- Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like.
- The egg goes on last if you cooked it separately, along with the seaweed (if using).
This recipe is from Solo: The Joy of Cooking for One by Signe Johansen (published by Bluebird, £16.99). Photography by Patricia Niven.
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