15 Minute Adaptable Ramen
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"January. All about quick and delicious meals and doing our bit to be more sustainable. This recipe is perfect. A great way to use up leftover veggies or meats. I had a vegan ramen and added thinly sliced leftover beef to my husbands."
-- @elfoodielife
Recipe

Details

Prep time 5mins
Cook time 15mins
Serves or Makes: 2/3 Servings

Recipe

Toppings and Veg

  • 1/ 2 head Broccoli
  • 2 handfuls Beansprouts
  • 30 gram Mushrooms
  • 50 gram Dried Noodles
  • 1/ 4 White Cabbage
  • 6 Baby Sweetcorn
  • 1 tablespoon Chilli Flakes
  • 2 Spring Onions
  • Leftover Beef

Broth

  • 1 litre Vegetable or Beef Stock
  • 4 Garlic Cloves
  • 2 inch piece Fresh Ginger
  • 1 1/ 2 tablespoon Dried Chilli Flakes
  • 1/ 4 cup Light Soy Sauce
  • 2 tablespoon Mirin

Method

  • Step 1

    Start by bringing the stock to the boil over medium heat then reduce to a simmer. Finely slice the garlic and julienne the ginger into tiny strips and add to the stock. Add the soy sauce, mirin and chilli flakes. Leave to simmer whilst you prepare the vegetables.

  • Step 2

    Cut the broccoli into small florets. Slice the mushrooms into quarters. Thinly slice the cabbage. Chop the sweetcorn into small bite-sized pieces. Finely slice the spring onion.

  • Step 3

    Add the broccoli, sweetcorn, and cabbage to the broth to cook for 5 minutes.

  • Step 4

    Add the noodle nests, mushrooms and beansprouts. Cook for a further 5 minutes.

  • Step 5

    Thinly slice the spring onion.

  • Step 6

    Once the veg is cooked, spoon into bowls and top with the finely sliced spring onion, fresh coriander and extra chilli flakes. Then slice the beef thinly and lay across the top of the broth.