Easy Japanese Veg & Noodle Ramen

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 get anywhere. It's perfect for a nourishing mid-week dinner.
This tasty recipe is from our latest book 'The Happy Health Plan which you can order here.

Takes 15 minutes

Serves 4

Ingredients
 

  • Ingredients:
  • 2 litre veg stock
  • 5.5 tbsp tamari
  • thumb-sized piece of freshly grated ginger
  • juice of 2 limes
  • 2 tbsp maple syrup
  • 200 g of rice noodles or wholewheat noodles 4 nests of portioned out noodles
  • 300 g oyster mushrooms
  • 3 tbsp water
  • Toppings:
  • 1 red chilli
  • 4 scallions
  • 1 large carrot
  • 200 g most of 1 pack of bean sprouts

Instructions
 

  • Instructions:
  • To prepare the broth, first put the veg stock and 2.5 tbsp tamari together with the grated ginger, the juice of 1 lime and 1 tbsp of maple syrup into a suitable sized pan and bring to the boil.
  • Tear/chop the mushrooms into bite-sized pieces.
  • Put a pan on a high heat, once hot add the mushrooms and cook for 2-3 minutes stirring regularly (if it starts to stick add 1 tsp of water).
  • Mix 3 tbsp tamari, the 3 tbsp water, juice of 1 lime and the 1 tbsp maple syrup in a bowl and add to the mushrooms. Cook for 2 minutes or until most of the sauce has been absorbed.
  • Once your broth (veg stock with other bits) is boiling, reduce to a simmer and add the noodles and cook as per instructions on the back of the packet.
  • In the meantime, you can start preparing the toppings: de-seed and finely chop the red chilli, together with the scallion greens. Grate the carrot and wash your bean sprouts in a colander.
  • Once noodles are cooked, spoon them out with a slotted spoon or tongs, dividing between 4 deep bowls. Ladle out the broth and pour equal amounts into each bowl, so that the noodles are just covered.
  • Now, layer your ramen with the toppings: bean sprouts and the grated carrot on each side of each bowl, topped with the chopped scallions and chilli in the centre.
  • Finally, add the mushrooms right in the centre and sprinkle with some sesame seeds and serve. Enjoy!
  • Tip: To take your ramen to the next level, add some dried seaweed (eg. arami) and 2 tbsp of miso into your broth, fresh coriander and/or pickled ginger/sauerkraut to garnish.
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