Katy Beskow’s Yasai Miso Ramen


Soul food doesn’t get much better than this ultimate meal in bowl. ‘Yasai’ is the Japanese word for vegetable. In this dish, vegetables are simmered with ramen noodles in a fragrant stock, seasoned with white miso

• 1 tablespoon sunflower oil
• 2 garlic cloves, grated
• 2cm piece of ginger, peeled and grated
• 1 red chilli, finely chopped
• 600ml hot water
• 1 rounded teaspoon white miso paste
• 1/2 teaspoon chinese five spice
• 2 whole star anise
• 1 carrot, finely sliced
• 1 red pepper, finely sliced
• 6 leaves of pak choi, finely sliced
• 6 florets tenderstem broccoli
• 150g dried ramen noodles (egg free)
• 2 spring onions, finely chopped
• handful fresh coriander, finely chopped
• 1 unwaxed lime, juiced
• 1 tablespoon white sesame seeds
• 1 red chilli, deseeded and finely sliced

1 Heat the oil in a large pan over a medium-high heat. Add the garlic and ginger to the pan, along with the chopped chilli.
2 Pour in the hot water and stir through the white miso paste. Sprinkle in the Chinese five spice and star anise and bring to the boil for 5 minutes.
3 While the stock is cooking, remove the star anise. Add the carrot, red pepper, pak choi, and broccoli to the pan. Add the dried ramen noodles and cook for 5–6 minutes until the vegetables are bright and the noodles have softened.
4 Remove the pan from the heat and ladle into bowls. Scatter with the spring onions and coriander, and squeeze over the lime juice.
5 Sprinkle with the sesame seeds and sliced red chilli and serve.

Recipe courtesy of Katy Beskow, extracted from 15 Minute Vegan

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