Caramelised Onion and Chilli Ramen

Name: Caramelised Onion and Chilli Ramen with Miso
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 3 Pieces of Red onion; 1 Tbsp of Vegetable oil; 5 Grams of Brown sugar; 4 Grams of Garlic powder; 1 Pieces of Vegetable stock cube; 20 Grams of Miso paste; 20 Grams of Sambal oelek; 15 ML of Rice vinegar; 10 ML of Soy sauce; 800 ML of Water; 1 Pieces of Garlic cloves; 2 Grams of Chilli flakes; 15 ML of Sesame oil; 10 Grams of Sesame seeds; 200 Grams of Wheat noodles; 3 Piece of Baby pak choi; 1 Pieces of Nori

with Miso

This delicious, umami-packed supper marries two of our favourite soup recipes: French onion soup and Japanese miso ramen.

Cals 549 · Prot 15 · Carbs 99 · Fat 10

Vegan

45 min

Caramelised Onion and Chilli Ramen with Miso

This delicious, umami-packed supper marries two of our favourite soup recipes: French onion soup and Japanese miso ramen.

Cals 549 · Prot 15 · Carbs 99 · Fat 10

Vegan

Ingredients

Broth

Red onion

3 Pieces

Vegetable oil

1 Tbsp

Brown sugar

5 Grams

Garlic powder

4 Grams

Vegetable stock cube 15*

1 Piece

Miso paste 9*

20 Grams

Sambal oelek

20 Grams

Rice vinegar

15 ML

Soy sauce 9*10*11*

10 ML

Water

800 ML

Drizzle

Garlic cloves

1 Piece

Chilli flakes

2 Grams

Sesame oil 3*9*

15 ML

Sesame seeds 3*

10 Grams

Toppings

Wheat noodles 10*11*

200 Grams

Baby pak choi

3 Piece

Nori

1 Piece

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2297 / 549
Fats (g)	10.4
of which saturated (g)	1.5
Carbohydrates (g)	99
of which sugars (g)	15
Fibers (g)	9.4
Proteins (g)	14.6
Salt (g)	6.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry onions

Peel and slice the onions finely. Heat a drizzle of oil in a large pan or non-stick saucepan over a medium-low heat. Fry the onions for 25 min until browned and very soft. Stir occasionally. After 25 min, add the brown sugar and cook for 5 min further.

2 Boil noodles

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside.

3 Prep drizzle

Peel and roughly chop the garlic. Place the garlic, chilli flakes (spicy!), sesame oil and sesame seeds in a pestle and mortar and grind to a coarse paste. Set aside - this is your chilli oil.

4 Prep

Rinse the pak choi, remove its stem and break the individual leaves apart. Using a sharp knife or scissors, cut the nori seaweed into thin shreds. Set aside.

5 Make broth

Once the onions are very soft (do not rush this step!), add the garlic powder, vegetable stock cube, miso paste, sambal oelek (spicy!), rice vinegar, soy sauce and water to the pan. Bring to a boil and simmer over a medium heat for 5 min.

6 Serve

After 5 min, add the pak choi and cook for 2 min further. Divide the drained noodles among individual serving bowls. Carefully ladle the broth and pak choi leaves over the noodles. Drizzle with the chilli oil (spicy!) and garnish with the shredded nori.

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