PREP TIME: 20mins COOKING TIME: 30mins

A delicious and versatile spicy ramen which you can make with some basic asian pantry staples. If you are like me, I up the heat on this one! I like mine with spiralled courgette noodles. What you put INTO your ramen is completely up to you. See below for my suggestions. Makes two large bowls about 1litre.

SERVING SUGGESTION

I love my ramen with: Noodles, fresh pak choi chopped, spring onions, nori sheets, sliced chillis and cooked shitake mushrooms.

For a great eating ritual, place all the toppings on different plates and everyone can help themselves to toppings.

Non Vegan: soft boiled eggs sliced in half

New to Asian ingredients, all ingredients will be explained in the Kitchen Notes section below

INGREDIENTS
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • 2 onions very finely sliced
  • 8 cups hot water (or simple asian stock)
  • 2 cups thinly slived shitake mushrooms
  • 1/4 cup dried mushrooms (I used shitake)
  • 2 tablespoons sriracha or Japanese Chilli paste
  • 1/2 cup red or brown miso
  • 1/4 cup tahini paste
  • rice noodles or courgette noodles

TOPPINGS

  • non vegan can use egg noodles (they are easier to cook) if avoiding gluten make sure they are gluten free, buckwheat is a good alternative
  • shredded spinach
  • finely sliced pak choi
  • avo slices
  • Sichuan tofu (recipe here)
  • chilli oil
  • finely sliced spring onions
METHOD
  1. In a saucepan, add the sesame oil, fry the onions, shitake slow until very soft and slightly caramelised.
  2. Add the miso,tahini and garlic until aromatic, add the mirin and the sriracha.
  3. Add the hot water or simple asian stock, you might not need all the water, start with 5 cups and taste, adjust seasoning and then add the rest of the water.
  4. If making courgette noodles, spiral about 2 large courgettes and fry in a frying pan with some coconut oil, salt or ginger until tender but still have a crunch
  5. If cooking noodles, follow the cooking instructions on the packet. Rice Noodles are a bit of a faff so follow carefully.
  6. Don’t strain the stock, just add your toppings and enjoy.

 

KITCHEN NOTES

STORE CUPBOARD ESSENTIAL:

Tahini – fabulous paste or spread made from toasted sesame seeds and its wonderful as a spread, sauce or dip. I use it a lot and in different things. Always go for a jar which contains only crushed seeds with no preservatives.

Sriracha – is a hot sauce and made from chilli, vinegar, garlic and sugar. Its fairly spicy

Miso – is made from long fermented soya beans, there is white, red and dark and they are all fermented for different times. The imported ones are expensive but so happy to find a local SA one made in Cape Town, equally delicious and half the price.

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PREP TIME: 20mins COOKING TIME: 30mins

A delicious and versatile spicy ramen which you can make with some basic asian pantry staples. If you are like me, I up the heat on this one! I like mine with spiralled courgette noodles. What you put INTO your ramen is completely up to you. See below for my suggestions. Makes two large bowls about 1litre.

SERVING SUGGESTION

I love my ramen with: Noodles, fresh pak choi chopped, spring onions, nori sheets, sliced chillis and cooked shitake mushrooms.

For a great eating ritual, place all the toppings on different plates and everyone can help themselves to toppings.

Non Vegan: soft boiled eggs sliced in half

New to Asian ingredients, all ingredients will be explained in the Kitchen Notes section below

INGREDIENTS

  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • 2 onions very finely sliced
  • 8 cups hot water (or simple asian stock)
  • 2 cups thinly slived shitake mushrooms
  • 1/4 cup dried mushrooms (I used shitake)
  • 2 tablespoons sriracha or Japanese Chilli paste
  • 1/2 cup red or brown miso
  • 1/4 cup tahini paste
  • rice noodles or courgette noodles

TOPPINGS

  • non vegan can use egg noodles (they are easier to cook) if avoiding gluten make sure they are gluten free, buckwheat is a good alternative
  • shredded spinach
  • finely sliced pak choi
  • avo slices
  • Sichuan tofu (recipe here)
  • chilli oil
  • finely sliced spring onions

METHOD

  1. In a saucepan, add the sesame oil, fry the onions, shitake slow until very soft and slightly caramelised.
  2. Add the miso,tahini and garlic until aromatic, add the mirin and the sriracha.
  3. Add the hot water or simple asian stock, you might not need all the water, start with 5 cups and taste, adjust seasoning and then add the rest of the water.
  4. If making courgette noodles, spiral about 2 large courgettes and fry in a frying pan with some coconut oil, salt or ginger until tender but still have a crunch
  5. If cooking noodles, follow the cooking instructions on the packet. Rice Noodles are a bit of a faff so follow carefully.
  6. Don’t strain the stock, just add your toppings and enjoy.

 

KITCHEN NOTES

STORE CUPBOARD ESSENTIAL:

Tahini – fabulous paste or spread made from toasted sesame seeds and its wonderful as a spread, sauce or dip. I use it a lot and in different things. Always go for a jar which contains only crushed seeds with no preservatives.

Sriracha – is a hot sauce and made from chilli, vinegar, garlic and sugar. Its fairly spicy

Miso – is made from long fermented soya beans, there is white, red and dark and they are all fermented for different times. The imported ones are expensive but so happy to find a local SA one made in Cape Town, equally delicious and half the price.

Print Friendly, PDF & Email