Recipe Index

Ingredients

• 2 tbsp smooth cashew butter
• 1 tbsp white miso paste
• 1 tbsp dark soy sauce
• 1/2 tbsp gochujang
• 1 tsp rice vinegar
• 2 cups hot vegetable stock
• 4 1/4 oz ramen noodles
• 1/2 tbsp toasted sesame oil
• 1 large garlic clove, grated
• 1 thumb-sized piece fresh ginger, grated
• 2 soft-boiled eggs, halved
• 2 spring onions, finely sliced
• 2 handfuls frozen edamame beans, blanched
• 1 small carrot, cut into ribbons with a peeler
• Black sesame seeds and fresh cilantro leaves, to serve (optional)

Method

1. Whisk the cashew butter, miso, soy sauce, gochujang and rice vinegar together in a small bowl with a splash of the hot stock to make a smooth, loose paste.
2. Heat the sesame oil in a saucepan over medium heat. Add the garlic and ginger and fry for 30 seconds until fragrant.
3. Pour in the rest of the stock, bring to a simmer, then whisk in the miso paste mixture. Keep at a gentle simmer; do not boil hard once the miso is in.
4. Cook the ramen noodles in a separate pan of boiling water according to the packet directions, usually 3 to 4 minutes, then drain well.
5. Divide the noodles between two warm bowls and ladle the hot broth over them.
6. Top each bowl with a halved soft-boiled egg, the edamame, carrot ribbons and spring onions. Finish with black sesame seeds and cilantro if using, and serve at once.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)