Caramelised Onion and Chilli Ramen
with Miso
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.
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
Broth
Drizzle
Toppings
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
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.
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
Broth
Drizzle
Toppings
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