There’s something about ramen that’s just so wholesomely satisfying to eat, especially on a gloomy day.
I’ve tried to make the broth the traditional way in the past, but always found it too technically demanding. So here’s a much simpler version for you that can be whipped up in under half an hour.
I hope this will do the trick for you and give you that savoury kick we crave when we’re not feeling the best.
Feel free to change the recipe as you like, maybe switching the babycorn for carrots, or using different noodles.
- 2 tbsp sesame oil
- 6 spring onions
- 6 garlic cloves (minced)
- 2″ piece of ginger (minced)
- 150 g babycorn (chopped)
- 1.2 litre vegetable stock
- 100 g mangetout
- 300 g rice noodles I used Ready to Wok packets for ease, but you can use dried.
- 3 tbsp brown miso paste
- 2 tbsp dark soy sauce (optional) or tamari to make this gluten-free
- 1 small tin of sweetcorn (approx. 165g)
- 2 cups spinach
- Bring 2tbsp sesame oil to a medium heat in a medium-large sized saucepan. Add the spring onions, garlic, ginger and babycorn. Stir often for a few minutes until the garlic and ginger have released their flavour. Be careful not to brown the garlic.
- Add 1.2L vegetable stock and simmer for about 10 minutes until the babycorn has softened a little.
- Transfer a few ladles of the broth to a separate bowl and add the miso paste, stirring to ensure it dissolves completely. Set aside.
- Add the rice noodles and mangetout to the broth and cook until the noodles are just cooked. Add the sweetcorn and spinach and stir until the latter is wilted.
- Remove the broth from the heat and stir in the miso mixture. Serve up in bowls and add a few drops of soy sauce if you like. Enjoy!