Easy miso ramen

Ingredients

• 4 portions fresh or dried ramen noodles
• 1 litre vegetable or chicken stock
• 4 tbsp white or red miso paste
• 2 tbsp tahini or Japanese sesame paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, finely grated
• 2 tsp grated ginger
• 200 g mushrooms, sliced
• 2 small pak choi, halved
• 150 g sweetcorn
• 4 soft-boiled eggs or 250 g tofu
• 2 spring onions, sliced
• Nori and chilli oil to serve

Method

1. Build the brothGently simmer stock with garlic, ginger, mushrooms, soy sauce and sesame oil for 10 minutes.
2. Cook the vegetablesAdd pak choi and corn and cook for another 3–4 minutes.
3. Stir in the miso and sesameMix miso and tahini in a bowl with a little hot stock. Remove the pot from the heat and stir it in; do not boil hard afterwards.
4. Cook the ramen noodlesCook ramen noodles separately according to the packet and drain well.
5. Assemble the bowlsDivide noodles among bowls, add broth and vegetables, then top with egg or tofu, spring onion, nori and chilli oil.

Tips and variations

• Add miso at the end to preserve its flavour.
• Cook noodles separately so the broth does not become cloudy and starchy.
• For more umami, simmer dried shiitake in the stock.