Like usual, I by no means claim authenticity but I do claim flavour. This is a clean and light ramen, perfect for a work lunch. You can adjust the seasonings and vegetables to suit your tastes and use traditional ramen noodles instead of rice noodles if you prefer!
I used rice noodles because with the whole fructose thing I’m not meant to eat heaps of wheat and I’d already had toast on the day I was eating these… so the wheat free option it was.
You can easily add meat to this if you prefer and to be honest I like it best made with bone broth but if you’re an actual vego rather than an occasional one like me it’s still very flavoursome with a vegetable broth. The flavours are so yummy and clean together with the chilli oil and pickled ginger as little flavour bombs that you get as you mix everything together.
In other news, can you please send me all your tips for perfect, easy to peel soft boiled eggs! I have tried everything and still suck at it. Tips please, all the tips. Oh and one final news item. I’m addicted to toasted sesame seeds. Addicted. I want them on everything. Including, obviously, this ramen. Even on my avocado toast. And I love them in this steamed ocean trout recipe too (which also works well with salmon) and in this vegetarian sesame noodle recipe with sticky miso mushrooms (omg that one is yummy!). AND on the crispy coconut and sesame cauliflower! That stuff is ridiculous, move over fried chicken. So golden and delicious. But back to soup.
1/2 zucchini, spiralized
100g rice noodles (bun hue)
1/2 carrot, peeled into ribbons using a mandolin or peeler
3-4 pieces bok choy
1/2 tsp pickled ginger, finely sliced
1 tsp dry chilli flakes in oil/chilli oil
1 Tbs finely sliced spring onion
1 soft boiled egg, cut in half
1 tsp toasted sesame seeds
1/2 tsp fried shallots (optional)
1.5 cups vegetable or chicken stock or bone broth
1 tbs miso paste
1 tsp cooking sake (Japanese rice wine)
1/4 tsp rice wine vinegar
a few drops sesame oil.
Cook noodles according to packet directions.
Bring stock, miso paste and rice wine to the boil. Simmer gently for 5 minutes. Whilst simmering steam the bok choy over the it. Add rice wine vinegar and sesame oil.
Arrange rice noodles, zucchini noodles, carrot and bok choy in a bowl. Top with boiled egg, ginger, chilli oil, sesame seeds and spring onions.
Pour miso broth over the bowl of noodles. Stir to combine flavours. Season with tamari if necessary.