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Miso ramen with soya & dashi broth

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Serves: 2

Ingredients

• 1⁄2 x 250g pack Waitrose Fine Egg Noodles
• 500g pouch Cooks’ Ingredients Dashi
• 1 reduced salt chicken stock cube
• 250ml unsweetened soya drink
• 1 tbsp sake (optional) • 2 tsp mirin
• 1 tsp Kikkoman Soy Sauce
• 1 tbsp Miso Tasty White Miso Paste

Toppings
• 90g pack baby pak choi
• 100g beansprouts
• 3 salad onions, shredded or finely chopped
• 2 tbsp frozen sweetcorn, cooked according to pack instructions
• 1 soft boiled egg, shelled and halved
• 1 tbsp Cooks’ Ingredients Crispy Fried Onions
• Cooks’ Ingredients Shichimi Togarashi, to taste (optional)

Method

1. Cook the noodles according to pack instructions, then drain and set aside. Meanwhile, make the soup. Heat the dashi and stock cube in a large saucepan until dissolved, then add the soya drink, sake (if using), mirin and soy sauce. Remove from the heat and gradually stir in the miso. You can add more than 1 tbsp if you like – just taste and adjust as you go. The depth of flavour depends on the miso (white or red) used.

2. Steam or boil the baby pak choi for 2-3 minutes. Blanch the beansprouts in boiling water for 2 minutes.

3. Divide the noodles between 2 bowls. Pour over the soup and add the pak choi and beansprouts, then top with salad onions, sweetcorn, egg, crispy onions and a sprinkle of shichimi togarashi (if using).