A huge favourite of my husbands, and a dish he would eat on a daily basis if he could, this ramen is super easy, and like the Fridge Fried Rice, you can add as many vegetables as you like.
This recipe is based on what my husband makes.
Ingredients
70g Wholewheat noodles
1 tsp chilli flakes (optional)
1 tbsp miso paste
1 tbsp soy sauce
2 handfuls each of the following vegetables;
Sweetcorn
Beansprouts
Spinach
4 pieces of tenderstem broccoli
Sesame seeds
Put the miso paste in 1 litre of water in a saucepan on a high heat and bring to the boil. Add the ginger, soy sauce, broccoli and beansprouts. Reduce the heat and simmer for 10 minutes.
In a separate saucepan cook the noodles in boiling water for around 6-7 minutes, or according to the instructions on the packet. Drain and set aside.
Grab your bowl, and add the raw spinach and sweetcorn. Pour the broth into the bowl, adding the noodles. Scatter the sesame seeds over and eat up.
If you fancy making more of the broth, it can be frozen for future ramen-making or use as a stock for soups and stews.
This recipe is based on what my husband makes.
Ingredients
70g Wholewheat noodles
1 tsp chilli flakes (optional)
1 tbsp miso paste
1 tbsp soy sauce
2 handfuls each of the following vegetables;
Sweetcorn
Beansprouts
Spinach
4 pieces of tenderstem broccoli
Sesame seeds
Put the miso paste in 1 litre of water in a saucepan on a high heat and bring to the boil. Add the ginger, soy sauce, broccoli and beansprouts. Reduce the heat and simmer for 10 minutes.
In a separate saucepan cook the noodles in boiling water for around 6-7 minutes, or according to the instructions on the packet. Drain and set aside.
Grab your bowl, and add the raw spinach and sweetcorn. Pour the broth into the bowl, adding the noodles. Scatter the sesame seeds over and eat up.
If you fancy making more of the broth, it can be frozen for future ramen-making or use as a stock for soups and stews.
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