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You are craving ramen, but you are too lazy to go to the restaurant? You really want ramen so bad, but you don’t know where to start? I got you covered with this easy and delicious ramen recipe. The noodles and broth are comforting, while the vegetables add a pop of color and make this meal highly nutritious! The plus? You can cook it in under 20 minutes!
Ingredients
Paste
- 2 tbsp miso paste
- 1 knob (1 inch) ginger, grated
- 3 garlic cloves
Ramen
- 2 bok choi
- 1 cup snap peas
- 1 cup maitake
- 4 oz ramen noodles
- 1 tbsp sesame oil
- 2 eggs
- 3 cups boiling water
Toppings
- Spring onion, thinly sliced
- Sesame seeds
- 1 tbsp sesame oil
- 1 tbsp Chili flakes
Method
Paste
- In a mortar, crush the miso paste, ginger, and garlic until it forms a paste.
Ramen
- In a pot, bring salted water to a boil. Cook your ramen according to the packaging (2-3 minutes). Once cooked, drain the pasta. Reserve.
- Bring a pot of water to a boil. Toss your veggies in it for 1 minute. Drain the vegetables. Shock them in a bowl of iced water.
- In a pan on medium-high heat, drizzle sesame oil. Stir in your mushrooms for 5 to 7 minutes, until crispy.
- Bring a pot of water to a boil. Place the eggs in the pot. Cover the pot—Cook for 5 minutes.
- Once cooked, peel the shell of the eggs. Cut in half.
- Drizzle sesame oil in a pan on medium heat and stir in the chili flakes. Cook for 3 minutes. Reserve.
Assemble
- In a bowl, add 1 tbsp of the paste. Dilute it with 1 ½ cup of boiling water, stirring consistently.
- Add your noodles.
- Top with the veggies, mushrooms, and egg.
- Drizzle chili oil. Add spring onions. Sprinkle sesame seeds.
Enjoy!
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