This is a ramen recipe that I’ve tweaked over the years to my own liking and to what I’ve got in the cupboard at home. Ramen is my guilty pleasure and I loved it so much when I travelled Japan. This recipe is a taste of ramen without the wheat noodles and a gut supporting broth.
Serves 2
Ingredients
For the Broth:
4-6 cups broth or stock
200g dried and fresh mushrooms
2 tomatoes, diced
4 slices ginger
2 garlic cloves roughly chopped
2 Tbsp tamari or soy sauce
1 Tbsp miso paste
1 tsp maple syrup
1 tsp Vegemite or marmite
1/2 tsp kelp powder or other seaweed
1/4 tsp ground pepper
1 tsp sea salt
Pinch of chilli flakes, optional
180g dried noodles (I used vermicelli)
1/2 head broccoli
1 bok choy finely chopped
300g prawns
Method
Pop all the broth ingredients in a medium sized pot on high heat and bring to the boil and let simmer for 10 minutes.
Add in the prawns, noodles and other vegetables and cook for another 3-5 minutes until the prawns and noodles looked cooked
Pour into large bowls and garnish with spring onion, coriander or whatever else you’ve got at home.
As usual, my recipes are a guideline and feel free to pop in anything else you’ve got in the fridge at home to enhance the flavour. Enjoy!