Serves 2
1 tbsp vegetable oil
1 onion, sliced
Thumb-sized piece ginger, grated
2 garlic cloves, crushed
2 tbsp brown rice miso
1L good-quality vegan stock
2 tbsp soy sauce
2 nests (about 100g) wholemeal noodles
1 head of pak choi, quartered
6 spears of tenderstem broccoli
Small handful of sugar snap peas, halved
To serve:
2 soft-boiled eggs
2 spring onions, finely sliced, white and green parts separated
1 red chilli, finely chopped
Black sesame seeds
Fresh coriander, chopped
- Heat the oil in a saucepan over a medium heat. Add the onion, ginger and garlic and sauté for five minutes until soft.
- Stir in the miso, stock and soy sauce. Bring to a gentle simmer, then cover and leave to bubble for five minutes.
- Strain the mixture into a clean saucepan and discard everything left in the sieve.
- Cook the noodles for one minute less than the package instructions so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.
- Add the pok choi, broccoli and sugar snaps to the ramen broth and gently reheat for 4-5 minutes until the greens have just wilted.
- Divide the noodles between two deep bowls, then ladle over the broth and veg. Top with the soft-boiled egg, spring onions, some fresh chilli, sesame seeds and fresh coriander to serve.
Per serving: 582kcals, 18.6g fat (3.1g saturated), 74g carbs, 40.6g sugars, 33.4g protein, 29.6g fibre, 3.12g sodium