Late-night miso ramen

Name: Late-night miso ramen
Cuisine: Asia
Ingredients: handful of frozen peas, or any vegetables you have lurking in the fridge (carrots, sugarsnap peas, corn, bean sprouts, finely shredded cabbage, courgette, etc.); 1 fresh green chilli, sliced; 1 spring onion, sliced and placed in a bowl of iced water for a few minutes; a generous pinch of black or white sesame seeds; toasted sesame oil, to taste; Japanese dried nori seaweed, to serve (optional); 150 g packet miso ramen noodles (or plain noodles); 1 tbsp red or brown miso paste (if using plain noodles); 1 egg

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Rather than diving into a packet of crisps, instant or quick-cook ramen is ideal when you’ve been out late and fancy a bite to eat before bedtime.

Ingredients

150 g packet miso ramen noodles (or plain noodles)
handful of frozen peas, or any vegetables you have lurking in the fridge (carrots

Asia
Main course
Vegetarian

Method

Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever veg you opt for) to the pan so they cook at the same time. Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.

Add the miso paste to the noodle cooking liquid (if cookin