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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (egg, sesame, soya, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
Return the pan to a medium heat
Add the chopped garlic and chopped ginger and cook for 1 min or until sizzling
6
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
7
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
8
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