Noodles in a savory miso-soy broth topped with braised pork belly, a jammy egg, nori and spring onions. This plant based version swaps in chickpea flour, tofu, vegetable stock. Ready in about 1 hour.
Prep 20 min Cook 40 min Serves 2 Medium
Ingredients
🧄Garlic2 cloves, grated
🫙Ginger1 tsp, grated
🫙Vegetable Stock4 cups
🧅Spring Onions2, sliced
🫙Soy Sauce2 tbsp
🍥Tofufirm, sliced
🫙Miso Paste2 tbsp
🌾Ramen Noodles2 portions
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Optional extras
🫙Sesame Oil1 tsp
🫙Nori Seaweed2 sheets
Instructions
1
For this plant based version, use vegetable stock for chicken broth, tofu for pork belly, chickpea flour for eggs wherever the steps mention them.
2
Boil the eggs 6½ minutes, cool in ice water and peel.
3
Sear the pork belly until browned, add a splash of soy sauce and a little water, and simmer until tender and glazed.
4
Heat broth with garlic and ginger; whisk in miso and soy sauce without boiling.
5
Cook the noodles, drain and divide between bowls.
6
Ladle over the broth and top with pork, halved eggs, nori, spring onions and sesame oil.
Chef's tip
Never boil the broth after adding miso; it dulls the flavour.
