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How to make Ultimate vegetarian ramen bowl

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 75g (1/4 cup) white miso paste
  • 60ml (1/4 cup) light soy sauce
  • 2 teaspoons Capilano Dark & Bold Honey
  • 2 teaspoons vegetable oil
  • 500g kent pumpkin, seeds removed, skin on, thinly sliced
  • 4 eggs
  • 1.5L (6 cups) Massel vegetable liquid stock
  • 20g dried sliced shiitake mushrooms
  • 2 teaspoons finely grated fresh ginger
  • 1 bunch buk choy, sliced
  • 2 small carrots, thinly sliced
  • 450g shelf-fresh ramen noodles
  • 2 green shallots, thinly sliced
  • 2 teaspoons sesame seeds, toasted
  • Dried chilli flakes, to serve (optional)
  • Thinly shredded nori, to serve (optional)

Method

  • Step 1 Preheat oven to 200C/180C fan forced and line a baking tray with baking paper. Use a fork to whisk together 1 tablespoon of miso paste, 1 tablespoon of soy sauce, the honey and oil.
  • Step 2 Place pumpkin on the prepared tray and brush with half the miso mixture. Turn and brush the other side. Roast for 15-20 minutes, or until pumpkin is tender.
  • Step 3 Meanwhile, place the eggs in a saucepan and cover with water. Bring to the boil over high heat. As soon as the water boils, cook for 2 minutes. Drain and cool under cold running water. Peel and halve.
  • Step 4 Combine the stock, mushrooms, ginger, and remaining soy sauce in a large saucepan. Cover and bring to a simmer over medium heat. Add the buk choy stems and carrot and simmer for 2 minutes or until tender-crisp. Remove from heat and stir in the remaining miso paste until dissolved. Add the noodles and buk choy leaves to pan. Set aside for 1 minute or until the noodles are warmed through and the leaves are tender.
  • Step 5 Divide the soup among bowls. Top with pumpkin and egg, then sprinkle with shallots, sesame seeds and chilli and nori, if using.