Miso ramen

This ultra-easy, ultra-tasty Japanese soup noodle can be thrown together at the drop of a hat from a few cupboard staples, and whatever vegetables you have on hand. Dinner in an instant – result!

Recipe

Feel free to substitute whatever vegetables you have on hand for those listed here.

Heat a large pan over medium heat, and add:
- 1 tsp oil
- 1 onion, minced or finely diced
- 1 carrot, sliced or julienned
- 1 tsp minced garlic
- 1/2 tsp sambal olek or minced chilli

Stir fry a few minutes, until the vegetables begin to soften.

While that is happening:
- Cook 2 portions of instant ramen in chicken stock (reserve the liquid and keep warm)
- Boil 2 eggs to desired hardness (I like mine still slightly soft in the middle). Peel

Add to the vegetable mixture:
- 1/2 cup dried mushrooms, soaked in warm water then sliced
- 1 cup chopped chinese leaf (nappa cabbage) or other green vegetable
- 1 tsp soy sauce
- 1 tsp brown sugar or palm sugar
- 1 tbsp sake or rice wine (optional)

Cook a few minutes, until the leaf begins to soften, then add:
- 1 cup bean sprouts
- 1/2 cup enoki mushrooms

Cook for another minute, then finally add:
- Cooked noodles and reserved chicken stock
- 1 tbsp brown miso

Serve topped with the boiled eggs, halved.

Serves 2.
Preparation and cooking time: 15 minutes.