Recipe
Ramen Noodle Soup
Information
4
Ingredients
375g ramen noodles
4 spring onions
3 garlic cloves
1 large red chilli, deseeded
1 tbsp miso paste (can swap for stock cube)
1 tbsp coconut oil (can swap for rapeseed / rice bran oil)
1 thumb of ginger, grated
50ml gluten free soy sauce
50ml rice wine vinegar
750ml warm water
Optional veg: mushrooms, spinach, pak choi, carrots, sweetcorn, peppers, peas etc!
Optional garnish: cooked chicken, cooked pork, egg, lime wedge, coriander, pickled ginger, sesame seeds
Method
Step 1
Heat oil in a pan. Gently fry spring onions, ginger and garlic until fragrant.
Step 2
Mix miso or stock cube with warm water in a measuring jug and dissolve.
Step 3
Add stock to your pan and bring to a simmer. Keep low to infuse your flavours.
Step 4
Chop your chosen veg.
Step 5
Mix your soy sauce, rice wine vinegar in a jug.
Step 6
Add to the pan and bring back up to a gentle simmer.
Step 7
Add your noodles and vegetables. Turn off the heat.
Step 8
After a couple of minutes, your noodles will be cooked! Serve and eat.
