Bursting with fresh vegetables and fragrant spices, this ramen is your go-to when you want something rich and comforting… without the carb coma. Prep all your ingredients ahead of time and this one comes together in a flash!
2 tablespoons fresh ginger, finely chopped
1 tablespoon red chilli, finely chopped
2 tablespoons shallot, finely chopped
4 tablespoons white miso paste
1 litre water
400g ramen noodles
8 shitake mushrooms
4 pak choy, halved lengthways
1 carrot, peeled and sliced
Nori (seaweed paper), shredded
Bring water to boil in a large pot. While this is happening, combine the v2mince with chopped ginger, chilli and shallot. Roll into 16 equal sized balls. Gently add eggs to boiling water and set a timer for 7 minutes. Reduce heat to medium simmer.
Gently add meatballs to water and poach for 5 minutes. Remove eggs and meatballs and set aside. Mix miso paste in a cup with some water and add to the pot of simmering water. Add ramen noodles, shitakes, pak choy and carrots and simmer for 5 minutes. While the broth simmers, peel and slice the eggs lengthways.
Portion the broth over 4 bowls. Add 4 meatballs and two egg halves to each, top with shredded nori, and tuck in while it’s steaming hot!
16 delicious plant-based recipes for the whole family to enjoy!