Bean, lime and coconut ramen

Name: Bean, lime and coconut ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: pinch of Japanese chilli (nanami togarashi) or Japanese pepper (sansyo), to serve; pinch of Japanese chilli (nanami togarashi) or Japanese pepper (sansyo), to serve; lime wedges, to serve; large handful of fresh coriander/cilantro; large handful of fresh coriander/cilantro; large handful of beansprouts; 300 g/10½ oz corn; 300 g/10½ oz soya beans, defrosted if frozen; 300 g/10½ oz fine green beans; pinch of sugar (optional); juice of ½ lime; 15 ml/1 tbsp mirin; 30 ml/2 tbsp dark soy; 400 g/14 oz fresh ramen noodles; 300 ml/½ pint/1¼ cups coconut milk; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

The addition of coconut milk is maybe not so authentic but it works as a tasty base from which to slurp the noodles in this ramen. Top with lots of fresh coriander to add flavour and fragrance to the dish.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Japan
Fish course
Pescatarian
Soup

Method

Put the stock in a large pan. Mix together the tare ingredients, add to the stock along with the coconut milk and bring to the boil. Reduce to a simmer, cook for 10–15 minutes, then taste and add more seasoning if necessary.
Meanwhile, put the green beans in a large pan of boiling salted water and cook for about 4 minutes, until just tender but retaining some b