Miso ramen
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours – delicious
Roast broccoli & sesame ramen noodle bowls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1⁄2 head of broccolibroken into florets
- 1 tbsp sesame oil
- 1 tbsp sesame seedsplus extra to serve
- 2 eggs
- 200g ramenor dried egg noodles
- 2 spring onionssliced
- 2 radishesthinly sliced
- crispy chilli oilto serve (optional)
For the dressing
- 3 tbsp sesame oil
- 1 tbsp brown miso
- pinch of chilli flakes
- 2 tsp brown sugar
- 1-2 limesjuiced (to taste)
- 1 small garlic clovecrushed
Nutrition: Per serving
- kcal807
- fat34g
- saturates6g
- carbs85g
- sugars8g
- fibre14ghigh
- protein32g
- salt1.7g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender.
step 2
Meanwhile, bring a pan of water to the boil. Add the eggs and cook for 6 mins 30 seconds. Remove using a slotted spoon and lower into ice water to cool for 3 mins before peeling the shells. Mix all the dressing ingredients in a bowl.
step 3
Cook the noodles following pack instructions, then drain and toss with the dressing.
step 4
Divide between two serving bowls and top each with a halved egg, the spring onions, radishes and charred broccoli. Finish with extra sesame seeds and crispy chilli oil, if you like.
