recipe: ramen please

One of my go-to meals whilst travelling in Japan was the nutritiously dense and winter-warming ramen. Ramen (or any noodle soup) is a great dish for the colder months to get a well-balanced meal while ensuring you are getting lots of micronutrient-containing veggies and spices in your diet.

Traditionally in Japan, many broths contain meat; however, the recipe below I have ensured is friendly for both meat eaters and vegetarians.

Ingredients:

• For the Broth:

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 4 cups vegetable broth

• 2 tablespoons soy sauce

• 1 tablespoon miso paste (white or red)

• 1 tablespoon rice vinegar

• 1 tablespoon chilli paste (optional, for spice)

• For the Soup:

• 200g fresh ramen noodles

• 1 cup shiitake mushrooms, sliced

• 1 cup baby bok choy, halved

• 1/2 cup sweet corn kernels

• 1/2 cup edamame beans (shelled)

• 2 soft-boiled eggs, tofu, or protein of your choice (optional)

• Toppings:

• 2 tablespoons sesame seeds

• 2 green onions, sliced

• 1 sheet nori, cut into strips

• Chilli oil or chilli crisp (optional, for extra heat)

Instructions:

1. Prepare the Broth:

• In a large pot, heat the sesame oil over medium heat.

• Add the minced garlic and grated ginger, sautéing until fragrant (about 2 minutes).

• Pour in the vegetable broth, soy sauce, miso paste, rice vinegar, and chilli paste (if using). Stir until the miso dissolves completely.

• Bring the mixture to a simmer and let it cook for 5–10 minutes to allow the flavours to meld.

2. Cook the Noodles:

• In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.

3. Prepare the Vegetables:

• In the simmering broth, add the sliced shiitake mushrooms and halved bok choy. Cook for about 3–4 minutes until the vegetables are tender.

• Add the sweet corn and edamame beans, cooking for an additional 2 minutes.

4. Assemble the Ramen Bowls:

• Divide the cooked noodles evenly between two bowls.

• Ladle the hot broth and vegetables over the noodles.

• If using, cool off your choice of protein and/or halve the soft-boiled eggs and place on top of the soup.

5. Garnish and Serve:

• Sprinkle sesame seeds and sliced green onions over the ramen.

• Add strips of nori and a drizzle of chilli oil or chilli crisp for added flavour and heat.

Enjoy your homemade, nutritious ramen!