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Prep Time
30 min
Cuisine
Japanese
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. (Dairy-free: see our FAQs for details).
Prep Time
30 min
Cuisine
Japanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 306 kJ 73 kcal |
1258 kJ 299 kcal |
Fat of which saturates |
1.5 g 0.3 g |
6.1 g 1.2 g |
Carbohydrate of which sugars |
10.4 g 1.7 g |
42.8 g 6.9 g |
Fibre | 2.6 g | 10.7 g |
Protein | 4 g | 16.5 g |
Salt | 0.82 g | 3.35 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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
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
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
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
Return the pan to a medium heat
Add the chopped garlic and chopped ginger and cook for 1 min or until sizzling
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
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
To serve, add the white pak choi to deep bowls, then divide and ladle the noodles and miso broth over
Top with the mushroom, aubergine and halved eggs
Garnish with the toasted sesame seeds, chopped spring onion and chillies (Can't handle the heat? Go easy!) and enjoy!