My take on ramen is not entirely traditional but it is deeply tasty and fun to slurp. Kelp noodles are a low-carb, healthy alternative to regular noodles.
Serves: 2
INGREDIENTS
1 eggplant, cut into 3cm chunks
4 tablespoons oil for roasting
2 free-range eggs, at room temperature
Marinade
2 tablespoons white miso
1 tablespoon tamari or soy sauce
1 tablespoon mild olive oil
1 tablespoon brown sugar
1 teaspoon rice wine vinegar
1 tablespoon water
Ramen stock and vegetables
750ml vegetable stock
1 clove garlic, finely diced
1 teaspoon finely grated ginger
2 teaspoons tamari
2 teaspoons rice wine vinegar
1 small carrot, cut into matchsticks
4 small portobello mushrooms, sliced thinly
1 pak choy bulb, halved
340 grams kelp noodles
To serve: finely sliced spring onion, sesame seeds, dried chilli flakes
METHOD
Preheat the oven to 180°C. Toss the eggplant with the oil and place in an ovenproof dish. Roast for 20 minutes.
Marinade: Mix the ingredients together in a small bowl until well combined. Spoon the marinade over the top of the eggplant and toss well. Roast for a further 12 minutes.
Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Run under cold water and peel carefully. Do not cut in half until you’re ready to serve.
Place the vegetable stock, garlic and ginger in a large saucepan and bring to a boil. Simmer for 2 minutes.
Add the tamari, rice wine vinegar, carrot, mushrooms, pak choy and kelp noodles. Simmer for a further 2 minutes.
Divide between 2 bowls. Top each with the eggplant and halved eggs. Garnish with spring onion, sesame seeds and dried chilli flakes, as desired. Serves 2.
Cook’s tip: Kelp noodles can be purchased from health food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeSoba Noodle Salad with Miso & Sesame Dressing
Article by Kelly Gibney
RecipeSpring Abundance Bowl with Roasted Carrot, Miso and Ginger Dressing
Article by Kelly Gibney
RecipeMixed Mushroom and Miso Risotto
Article by Claire Aldous
RecipeWinter Slaw with an Orange Miso Dressing and Hazelnuts
Article by Kelly Gibney
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.