Recipe: Late-Night Miso Ramen
Packed full of warmth and flavour, this miso ramen recipe is the perfect option for a healthy, delicious late-night snack. It uses packet miso ramen for ease, while utilising vegetables you may have leftover in your fridge. Taken from Signe Johansen’s book Solo: The Joy of Cooking for One, this recipe proves that cooking for yourself can be one of life’s most simple pleasures.
150g packet miso ramen noodles (or plain noodles)
A handful of frozen peas, or any vegetables of your choice (carrots, sugar snap peas, corn, bean sprouts, finely shredded cabbage, courgette, etc.)
1 tbsp red or brown miso paste (if using plain noodles)
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
1. 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.
2. Cook the egg by poaching it in the broth, boiling it whole in a separate pan, or giving it a quick fry.
3. Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through. Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like. The egg goes on last if you cooked it separately, along with the seaweed.
Variations: You can really play around with this recipe, adding all manner of ingredients. Assorted pickles, citrus, herbs, mushrooms, kimchi, sriracha sauce, coconut milk or cream, peanut butter and Korean gochujang paste work very well with this dish.