Caramelised Onion and Chilli Ramen

with Miso

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Instructions

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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.

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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.

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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

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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.

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5 Make broth

Once the onions are very soft (do not rush this step!), add the garlic powdervegetable stock cubemiso pastesambal oelek (spicy!)rice vinegarsoy sauce and water to the pan. Bring to a boil and simmer over a medium heat for 5 min. 

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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

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek and chilli flakes!

Pro tip

Cook the onion for up to 50 min over a low heat. The longer and lower you cook them, the sweeter they will become.

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

Cooking Time: 45 min

Equipment Required: Pestle & Mortar

Cals 567 · Prot 30 · Carbs 96 · Fat 15

Dairy-Free

Ingredients

Number of people

Broth

Red onion 3 Pieces
Vegetable oil 1 Tbsp
Brown sugar 5 Grams
Garlic powder 4 Grams
Vegetable stock cube 1 Piece
Miso paste 20 Grams
Sambal oelek 20 Grams
Rice vinegar 15 ML
Soy sauce 10 ML
Water 800 ML

Drizzle

Garlic cloves 1 Piece
Chilli flakes 2 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams

Toppings

Wheat noodles 200 Grams
Baby pak choi 3 Pieces
Sushi nori seaweed 1 Piece

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

Cooking Time: 45 min

Equipment Required: Pestle & Mortar

Cals 567 · Prot 30 · Carbs 96 · Fat 15

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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

photo

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.

photo

5 Make broth

Once the onions are very soft (do not rush this step!), add the garlic powdervegetable stock cubemiso pastesambal oelek (spicy!)rice vinegarsoy sauce and water to the pan. Bring to a boil and simmer over a medium heat for 5 min. 

photo

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

Tips for fussy eaters

Can't handle the heat? Go easy on the sambal oelek and chilli flakes!

Pro tip

Cook the onion for up to 50 min over a low heat. The longer and lower you cook them, the sweeter they will become.

Ingredients

Number of people

Broth

Red onion 3 Pieces
Vegetable oil 1 Tbsp
Brown sugar 5 Grams
Garlic powder 4 Grams
Vegetable stock cube 1 Piece
Miso paste 20 Grams
Sambal oelek 20 Grams
Rice vinegar 15 ML
Soy sauce 10 ML
Water 800 ML

Drizzle

Garlic cloves 1 Piece
Chilli flakes 2 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams

Toppings

Wheat noodles 200 Grams
Baby pak choi 3 Pieces
Sushi nori seaweed 1 Piece
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