Three-Veg Miso & Sesame Ramen With Egg

This simple, miso-infused ramen is packed with umami flavour, noodles and oodles of goodness! Portobello mushrooms, aubergine and pak choi sit atop an aromatic star anise and miso wholewheat noodle broth. Garnished with a soft boiled egg and toasted sesame seeds.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6 and boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 400°F/ Gas 6 and boil a kettle. Slice the portobello mushrooms and chop the aubergine[s] into large chunks, then add them to a baking tray, drizzle with vegetable oil and sprinkle with a generous pinch of salt. Put the tray in the oven for 15-18 min or until everything is slightly brown

Step 2

Meanwhile, gently add the eggs to a large pot of boiled water over a high heat. Meanwhile, gently add the eggs to a large pot of boiled water over a high heat. Once boiling, boil for exactly 7 min, for perfect soft-boiled eggs. Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect). Once the eggs are done, drain and add them to your ice water and set them aside to cool. Re-boil a kettle

Step 3

Meanwhile, cut the pak choi in half, separating the white base and green tops. Cut the white base into bite-sized pieces. Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate). Peel and finely chop (or grate) the garlic

Step 4

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium heat. Once hot, add the white pak choi and cook for 2-3 min or until tender, then transfer it to a plate and keep the pan

Step 5

Return the pan to a medium heat. Return the pan to a medium heat. Add the chopped garlic and chopped ginger and cook for 1 min or until sizzling

Step 6

Whisk the miso paste, soy sauce, 1 tsp [2 tsp] sugar and 750ml [1.3L] boiled water into the pan and add the star anise. Bring to the boil – this is your miso broth. Once boiling, add the wholewheat noodle nests and the green pak choi, cover with a lid and cook for 5-7 min or until the noodles are tender

Step 7

Meanwhile, peel and cut the cooled eggs in half. Trim, then slice the spring onions finely. Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Step 8

To serve, add the white pak choi to deep bowls, then divide and ladle the noodles and miso broth over

Step 9

Top with the mushroom, aubergine and halved eggs

Step 10

Garnish with the toasted sesame seeds, chopped spring onion and chillies (Can't handle the heat? Go easy!) and enjoy!

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