The perfect weeknight dinner, super easy to make and on the table in 20 minutes. The delicous miso and peanut tare gives a rich flavourful broth with a creamy texture. I've topped this with crispy pan fried mushrooms and peanuts but you can add whatever you like.
INGREDIENTS
3 garlic cloves, minced
2 spring onions, finely chopped
2cm ginger, minced
1 carrot, cut into matchsticks
250g mix mushrooms, roughly chopped or torn
1 tbsp curry powder
1 tsp ground turmeric
500ml veg stock
1 can coconut milk
Tare:
Juice 1 lime
2 tbsp tahini
1 tbsp peanut butter
2 tbsp white miso paste
2 tbsp maple syrup
1 tbsp soy sauce
1 tbsp mirin
Optional to finish:
Spring onion
Coriander
Peanuts
Crispy chilli oil
METHOD
1. Fry the garlic, ginger, spring onion, carrots and 1/3 mushrooms until softened.
2. Add the spices and toast for a few mins before pouring in the veg stock. Bring to a simmer and reduce slightly.
3. Mix the tare ingredients in a bowl and add to the stock with the coconut milk.
4. Heat a small frying pan and fry the rest of the mushrooms until crispy and caramelised.
5. Cook the noodles separately in boiling water according to packet instructions. Divide into bowls and ladle over the ramen broth. Top with the mushrooms and any toppings of your choice.