Easy Japanese Veg & Noodle Ramen
Ramen is one of the most popular dishes in Japan nowadays. It’s a fresh-tasting dish that’s simple to whip up. We designed this dish to be really easy to make, using simple ingredients that you can find anywhere. It's perfect for a nourishing mid-week dinner.
Takes 15 minutes
Serves 4
Ingredients
- 2 litres vegetable stock
- 5.5 tbsp tamari
- Thumb-sized piece of freshly grated ginger
- Juice of 2 limes
- 2 tbsp maple syrup
- 200 g rice noodles or wholewheat noodles (4 nests)
- 300 g oyster mushrooms
- 3 tbsp water
Toppings:
- 1 red chilli
- 4 scallions (green part only)
- 1 large carrot
- 200 g bean sprouts (most of 1 pack)
Instructions
- Place the vegetable stock, 2.5 tbsp of tamari, grated ginger, the juice of 1 lime, and 1 tbsp of maple syrup in a suitably sized pan. Bring to the boil.
- Tear or chop the mushrooms into bite-sized pieces. Heat a pan over high heat. Once hot, add the mushrooms and cook for 2–3 minutes, stirring regularly. If they start to stick, add 1 tsp of water.
- Mix 3 tbsp of tamari, 3 tbsp of water, the juice of 1 lime, and 1 tbsp of maple syrup in a bowl. Add this mixture to the mushrooms and cook for 2 more minutes, or until most of the sauce has been absorbed.
- Once the broth is boiling, reduce it to a simmer. Add the noodles and cook according to the instructions on the packet.
- While the noodles cook, de-seed and finely chop the red chilli and the green part of the scallions. Grate the carrot and wash the bean sprouts in a colander.
- Once the noodles are cooked, use a slotted spoon or tongs to divide them between 4 deep bowls. Ladle the broth into each bowl, ensuring the noodles are just covered.
- Layer the ramen with bean sprouts and grated carrot on each side of the bowl. Top with the chopped scallions and chilli in the centre. Finally, add the mushrooms to the centre of the bowl and sprinkle with sesame seeds. Serve and enjoy!
Notes
Tips: To take your ramen to the next level, add some dried seaweed (e.g. arame) and 2 tbsp of miso into your broth. Garnish with fresh coriander and/or pickled ginger or sauerkraut. Beat the Bloat: As referenced in our Gut Health Course – Use the green part of the scallions only.
