Main ingredients: 6
Seasoning ingredients: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ramen is one of my favourite dishes to make for lunch. When I’m working from home, suddenly realise I’m starving and want something hearty, nourishing and loaded with veggies – oh and that literally takes 10 minutes – ramen always wins.
What you’ll need:
+ 1 tbsp grated ginger
+ Brown rice noodles
+ 1/2 head of broccoli
+ 8 mushrooms – halved
+ 2 tbsp tamari
+ 2 tbsp apple cider vinegar
+ Generous sprinkling of cracked black pepper
+ Topped with Nigella + Sesame seeds
How to make:
Pop your brown rice noodles in boiling water and let them soften. This usually takes 2-3 minutes, depending on the noodles you’ve purchased.
Roughly chop the vegetables and whilst the noodles are cooking, fill another saucepan with boiling water (approx 2 cups) and add all of the other ingredients. Let your miso broth simmer for a few minutes, giving your vegetables time to soften slightly – but still remain a firm, part cooked edge.
Drain your noodles from their cooking water and rinse. Place them in a wide bowl and take your broth mixture off of the heat. Gently pour your broth over the noodles, sprinkle on some nigella and sesame seeds – and enjoy.