Spicy Miso Vegetable Ramen
Ingredients
- 320 g ramen noodles
- 3 tbsp red miso paste
- 2 tbsp chilli bean paste (doubanjiang)
- 1200 ml vegetable stock
- 200 g tenderstem broccoli
- 250 g chestnut mushrooms
- 200 g sweetcorn
- 3 garlic cloves
- 2 tbsp sesame oil
- 4 spring onions
Nutrition (per serving)
- Calories
- 478 kcal
- Protein
- 17.2 g
- Carbohydrate
- 75.1 g
- of which sugars
- 8.1 g
- Fat
- 10.6 g
- of which saturates
- 1.7 g
- Fibre
- 7 g
- Salt
- 5.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a large saucepan over medium heat. Fry the crushed garlic and chilli bean paste for 2 minutes until fragrant.
- 2
Add the vegetable stock and bring to a boil. Whisk in the miso paste until fully dissolved.
- 3
Add the sliced mushrooms and tenderstem broccoli to the broth and simmer for 5 minutes.
- 4
Cook the ramen noodles according to packet instructions, then divide among bowls.
- 5
Ladle the hot, spicy broth and vegetables over the noodles. Top with drained sweetcorn and sliced spring onions.
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