I absolutely love Japanese food but since being coeliac have struggled to find good recipes and restaurants. This simple vegetarian ramen is great when your craving Japanese and you want something really quick to cook!
MAKES 2 BOWLS
TAKES 30 MINUTES
- Thumb sized amount of ginger per person
- 1 garlic clove per person
- Half a litre of hot water per person
- Heaped table spoon of White Miso Paste (I use Clear Spring - it's GF & DF)
- Splash of cider vinegar or white wine vinegar (your choice)
- Chilli flakes or fresh chilli (to taste)
- Half a mushroom stock cube per person
- Handful of mushrooms per person
- 1 egg per person for soup
- Buckwheat noodles (I use King Soba which are separated into portion sizes)
- Tamari soy sauce to taste
- Boiled egg to garnish
Chop your garlic and ginger and then you pop some oil into your pan - I use coconut oil.
Put your garlic into the pan once the oil is heated and add the ginger a minute later.
Make up your miso paste with 500ml water per person, your choice of vinegar, some pepper, the stock and chilli to taste in a separate jug. Once your paste is mixed add this to your pan.
When your soup is beginning to bubble add in your mushrooms.
Leave your mushrooms cooking away for about 5 minutes then add in your noodles. Cook noodles in the soup as your pack directs.
Once the noodles are completely cooked, stir your soup and crack in an egg, making sure the mix is spinning as you do it. Leave to cook for a few more minutes.
And then serve - it's as simple as that.
If you want to make the dish most authenticly Japanese you can always add a boiled egg to the top to garnish.