Quick Miso Ramen Noodles

SERVES 2

Ready in under 20 minutes, this delightful bowl of goodness brings the comforting essence of authentic miso ramen to your kitchen without the long preparation time.

INGREDIENTS

• 1 Tablespoon Vegetable Oil
• 1 Garlic Clove, peeled and finely chopped
• 4 Spring Onions, trimmed and finely chopped (save some of spring onion aside, sliced for garnish)
• 1 Teaspoon Fresh Ginger, peeled and finely chopped
• 1⁄2 Head of Bok Choy
• 1 1⁄2 Tablespoon Tahini (sesame paste)
• 3 Teaspoons Miso Tasty© White Miso Paste
• 2 Nests of Brown Rice Ramen Noodles
• 700ml Knorr© Gluten-free Vegetable Stock
• 1⁄2 Teaspoon Sugar Coriander leaves, for garnish
• 1 Tablespoon Vegetable Oil
• 1 Garlic Clove, peeled and finely chopped
• 4 Spring Onions, trimmed and finely chopped (save some of spring onion aside, sliced for garnish)
• 1 Teaspoon Fresh Ginger, peeled and finely chopped
• 1⁄2 Head of Bok Choy
• 1 1⁄2 Tablespoon Tahini (sesame paste)
• 3 Teaspoons Miso Tasty© White Miso Paste
• 2 Nests of Brown Rice Ramen Noodles
• 700ml Knorr© Gluten-free Vegetable Stock
• 1⁄2 Teaspoon Sugar Coriander leaves, for garnish

DIRECTIONS

Heat the vegetable oil in a large pot over medium heat.

Add the finely chopped garlic, spring onions, and ginger. Sauté for 2-3 minutes until fragrant and the spring onions have softened but not browned.

In a small bowl, mix the tahini, white miso paste, and sugar with a few tablespoons of the vegetable stock to create a smooth paste.

Pour the remaining vegetable stock into the pot and bring to a gentle boil.

Stir in the tahini-miso mixture until well combined.

Add the brown rice ramen noodle nests to the boiling broth. Place the bok choy on top of the noodles and pop a lid on the pan. Turn the heat down to low for 4-5 minutes until the noodles are cooked and bok choy has steamed through.

Using a fork, move the noodles around so that they become separated.

Taste the broth and adjust seasoning if needed, adding more miso paste or a pinch of sugar if desired.

Divide the noodles and broth evenly between two bowls. Garnish with fresh coriander leaves and serve.