Miso Ramen

Serves: 4

Ready in: 60 mins +

Know your nutrients

Calories

589 -

Fat

6.4g -

Saturates

1.3g -

Sugars

21.8g -

Salt

3.5g -

Protein

21.2g -

Carbs

111.1g -

Fibre

14.8g -

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This vegetarian ramen uses plenty of kombu and dried shiitake mushrooms, which provide a deep and powerful flavour to the broth. It definitely gives the traditional meaty ramen a run for its money! Japan: The World Vegetarian by Reiko Hashimoto (Bloomsbury Absolute, £20) is published on 30 April, 2020. Photography by Polly Webster.

Ingredients
Method

Ingredients:

560–640g fresh ramen noodles (or 400g dried noodles)
chilli sauce, optional

For the broth:

80g ginger, peeled and roughly sliced
2 leeks, roughly chopped
2 large onions, quartered
4 carrots, quartered
1 cabbage core (the part normally not used)
10-15g dried kombu
6 dried shiitake mushrooms
10–15 black peppercorns
250ml sake

For the seasonings:

2 tbsp sake
4 tbsp soy sauce
3 tbsp miso
4 tbsp ground sesame seeds, toasted
sea salt and ground white pepper

For the toppings:

As much as you’d like and choice of any…
soft-boiled eggs
baby corn
sugar snap peas
vegetarian sausages, cut into bite-sized pieces
shiitake mushrooms, thinly sliced
pickled bamboo shoots
silken tofu, cut into 2cm cubes

method:

Put all the ingredients for the broth in a large pan with six litres of water and bring to the boil over a high heat. Turn down the heat to medium-low and simmer for 2–3 hours, checking the water and topping up at all times. (You may cook this in a pressure cooker for 30–40 minutes, making sure the water level is at maximum level when you start.)
Remove from the heat and drain the broth into a large bowl, then return to the pan. Set over a high heat and bring to the boil, then add the seasonings. Turn down the heat to low and simmer for three minutes.
To cook fresh noodles, bring a large pan of water to the boil and add the noodles. Cook for 2–3 minutes, depending on the thickness of the noodles. For dried noodles, cook according to the packet instructions. Drain and set aside.
Meanwhile, if using, cook the eggs for the topping. Put the eggs in a small pan of water and bring to the boil; cook for 4–5 minutes after the water comes to the boil for soft-boiled egg or a minute or two longer if you prefer hard-boiled egg. Remove and plunge in cold water. Peel when cool enough to handle.
To prepare the rest of the toppings, blanch the baby corn and sugar snap peas in a small pan of boiling water for two minutes. Remove and rinse under cold water, then drain well. Heat a dash of oil in a frying pan over a medium-high heat and stir-fry the vegetarian sausages for two minutes. Add the baby corn and sugar snap peas and stir-fry for a minute, then add the shiitake mushrooms and bamboo shoots. Toss well for a minute, or until the vegetables are just cooked.
To serve, add a couple of ladlefuls of broth to each serving bowl, and portion out the noodles. Arrange your choice of toppings over the noodles. Serve immediately with chilli sauce and a little extra white pepper if you like.

Print Recipe www.bloomsbury.com/uk/japan-the-world-vegetarian-9781472972958/