Coconut miso ramen
Serves: Two as a main or four as a starter/side dish
Prep time: 15 minutes
Marinade time: At least 30 minutes
Cooking time: 15 minutes
Ingredients
The ramen sauce:
1 tin of coconut milk
3 tablespoons of uce miso rayu
3 tablespoons of peanut rayu
1 tablespoon of soy sauce
1 tablespoon sesame oil
1 thumb of ginger, grated
2 cloves of garlic, grated
2 stems of lemon grass, slit lengthways
Juice of one lime
To serve:
Take your pick of what you like:
Udon noodles (or other preferred noodle type)
Steamed asparagus spears
Steamed then grilled tender stem broccoli
Sautéed mushrooms
Beansprouts
Boiled egg
Dumplings
Crispy tofu, crispy beef or shredded chicken
Extra chilli or salt to taste
Tip
The sauce is great to batch prep. Make double when you have time and freeze half of it. Prepping ahead of time marinades the deep umami flavours for an even better taste when you come to cook it.
Instructions
Into a pan, grate your ginger and garlic and lightly fry on a medium heat for a few minutes in two tablespoons of sesame oil, you want to be cautious not to let this over cook or burn.
Loosen the peanut butter in a little bit of warm water (two or three tablespoons should be plenty).
Add the peanut butter, uce miso rayu, tin of coconut milk, soy sauce and lemon grass to the pan.
Bring to a simmer and allow it to do it’s thing for thirty minutes
During this time you can prepare and cook your vegetables, egg and meats you wish to add.
Bring the ramen sauce off the heat and remove the lemongrass and add the juice of your lime.
Cook your noodles according the the instructions. We like to cook them al dente, allowing them to do their remainder of the cooking in the sauce. When done place them in a serving bowl and pour the coconut miso sauce over them.
Arrange your vegetables and proteins into the sauce and serve.
How to serve
This is a great dish to serve as a main. Garnish with a generous drizzle of uce, black sesame seeds, sliced spring onions or chopped coriander, along with a wedge of fresh lime.
