Creamy Sesame and Enoki Mushroom Ramen
Instructions
1 Prep
Drain the sweet corn. Finely slice the spring onion. Peel and grate the garlic. Trim and discard the base of the enoki mushrooms. Gently break the bunch apart.
2 Char sweetcorn
Heat a pan over a high heat with a drizzle of oil. Add the sweet corn and cook for 4 min until starting to char. Set aside.
3 Prep spinach
Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesame oil and sesame seeds. Set aside.
4 Boil noodles
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 divide among bowls.
5 Make broth
Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle (spicy!) and fry for 30 sec. Add the garlic powder, measured water, stock cube, soy sauce, sweet chilli sauce, miso and tahini. Simmer, whisking, for 3 min. Place the enoki mushrooms into the broth and cook for 1 min further.
6 Serve
Top the noodles with the sweet corn and spinach. Ladle the broth and mushrooms over the top and garnish with the sliced spring onion.
Tips for fussy eaters
Use the spinach, noodles, sweet corn and mushrooms to make a stir-fry instead!
Pro tip
Drizzle the cooked noodles with oil once drained to stop them from sticking together.
Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.
Cooking Time: 30 min
Cals 485 · Prot 19 · Carbs 79 · Fat 17
Dairy-Free
Ingredients
Broth
Spinach
Toppings
Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.
Cooking Time: 30 min
Cals 485 · Prot 19 · Carbs 79 · Fat 17
Dairy-Free
Instructions
1 Prep
Drain the sweet corn. Finely slice the spring onion. Peel and grate the garlic. Trim and discard the base of the enoki mushrooms. Gently break the bunch apart.
2 Char sweetcorn
Heat a pan over a high heat with a drizzle of oil. Add the sweet corn and cook for 4 min until starting to char. Set aside.
3 Prep spinach
Boil a kettle. Trim the spinach stalks. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. In a bowl, mix it with the sesame oil and sesame seeds. Set aside.
4 Boil noodles
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 divide among bowls.
5 Make broth
Return the pot to a medium heat with a drizzle of oil. Add the garlic and a pinch of chipotle (spicy!) and fry for 30 sec. Add the garlic powder, measured water, stock cube, soy sauce, sweet chilli sauce, miso and tahini. Simmer, whisking, for 3 min. Place the enoki mushrooms into the broth and cook for 1 min further.
6 Serve
Top the noodles with the sweet corn and spinach. Ladle the broth and mushrooms over the top and garnish with the sliced spring onion.
Tips for fussy eaters
Use the spinach, noodles, sweet corn and mushrooms to make a stir-fry instead!
Pro tip
Drizzle the cooked noodles with oil once drained to stop them from sticking together.
Ingredients
Broth
Spinach
Toppings
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