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30 Minute Miso Ramen. Inspired from my travels, enjoy!
Serves: 2 Time: 30 minutes
Ingredients
1 Garlic Clove, sliced
1 Tablespoon Of Ginger
2 Tablespoons Miso Paste
200g Pak Choi, halved, whites separated
1 Spring Onion, sliced
2 Vermicelli Noodle Nests
2 Eggs
1 Tablespoon Of Honey
1 Aubergine, cut into chunks
1 Red Chilli, sliced
2 Tablespoons Of Soy Sauce
150g Portobello Mushrooms, sliced
2 Tablespoons Of Veg Oil
Method
Heat the oven to 220°C. Toss the mushroom and aubergine in half of the veg oil, season with salt and bake in the oven for 15 mins.
Meanwhile, boil the eggs to your liking. Once done, remove and set aside to cool slightly before peeling.
Heat a large deep-based pot over a medium heat with the remaining veg. oil. When hot, add the white parts of the pak choi, when tender, remove them from the pan and set aside.
Return the pan to a medium heat, add the garlic and ginger, cooking until fragrant. Add the miso paste, soy, honey, and 800ml of boiling water. Mix well until everything is combined. Bring to the boil.
Add the noodles and green parts of the pak choi, cover and simmer for around 8 mins.
To serve, divide the white parts of pak choi, mushroom and aubergine into bowls, then ladle the noodles and broth on top, scatter over the chilli and spring onions, add half an egg to each bowl, serve and enjoy!
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Hope you loved it!
Rosie ❤️
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