Veggie Ramen with Black Mamba Chilli Crunch
| Prep Time | 10 min |
| Cook Time | 15 min |
| Total Time | 25 minutes |
| Serves | 2 |
Ingredients
- 2 Garlic cloves, crushed
- Thumb-sized piece ginger, sliced
- 1½ Tbsp white miso paste
- 1 Tbsp tahini
- 15g Dried shiitake mushrooms
- 1L Good-quality vegetable stock
- 2 Tbsp soy sauce
- 1 Tbsp veg or sunflower oil
- 100g (2 x nests) Ramen or rice noodles
- 1 Head pak choi, quartered
- 1 Cup shimeji mushrooms
- 2 Spring onions, finely sliced, white and green parts kept separate
- 2 Eggs, soft poached
- 1 Tbsp BLACK MAMBA CHILLI CRUNCH
- Black sesame seeds, for garnish (optional)
Instructions
- Add the garlic, ginger, miso, tahini, dried mushrooms, stock and soy to a saucepan, Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
- Grill the mushrooms in a pan with a little oil.
- Cook the noodles for 1 min less than stated on pack instructions. Drain and leave in the pan with a little cooking water.
- Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until wilted.
- Divide the noodles between two deep bowls, ladle over the broth and veg.
- Top with the grilled mushrooms, poached eggs, black sesame seeds and a generous drizzle of BLACK MAMBA CHILLI CRUNCH and any other toppings you love.
