Home
Uncategorized

Masala sweet potato chip roll with mustard and ketchup

Root vegetable

Masala sweet potato chip roll with mustard and ketchup

20 minutes

Roast cabbage with bone marrow brown butter

Anchovy recipes

Roast cabbage with bone marrow brown butter

45 minutes

“Jacket” beetroot with all the classic toppings

Beetroot recipes

“Jacket” beetroot with all the classic toppings

1 hour

Syrupy pumpkin tarte tatin

Butternut recipes

Syrupy pumpkin tarte tatin

30 minutes

Charcuterie naan with black figs

Boards and

Charcuterie naan with black figs

20 minutes

The Father's Day menu: a complete guide to spoiling dad

The Father’s Day menu: a complete guide to spoiling dad

This Father's Day menu isn't just about feeding dad – it's about celebrating him with...

Plant-based bourguignon

Vegan recipes

Plant-based bourguignon

30 minutes

Modern food pyramid: Your new healthy eating guide with recipes

Modern food pyramid: Your new healthy eating guide with recipes

The food pyramid you may have grown up with has had a do-over. Here’s your...

Avocado milkshake

Avocado recipes

Avocado milkshake

Whipped avocado

Avocado recipes

Whipped avocado

Picanha steak tataki

Beef recipes

Picanha steak tataki

10 minutes

10-minute coconut-miso ramen bowl

Asian recipes

10-minute coconut-miso ramen bowl

5 minutes

Load more

10-minute coconut-miso ramen bowl

By Megan Kate Swan

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

For the broth:

1 T Marumu Inaka miso paste
1 t fresh ginger
2 cups hot vegetable stock
1 T coconut milk
1 t Woolworths gochujang paste (or to taste)
soya sauce, a splash

Optional toppers:

udon noodles, cooked
extra firm tofu, pan-seared
soft-boiled free-range egg
pak choi, blanched
Woolworths chilli Szechuan pepper oil, for drizzling
sesame oil, for drizzling

Method

1. Place all the broth ingredients in a saucepan and simmer for 5 minutes.
2. Pour the broth over the udon noodles. Top with the tofu, soft-boiled egg and pak choi, if using.
3. Drizzle over the Szechuan chilli oil and sesame oil before serving.

Find more Asian recipes here

Recipes and production: Megan Kate Swan and Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

With Woolworths' carefully curated Asian range, you're never more than a few pantry staples away from comfort that doesn’t compromise on authentic flavour becoming your go-to solution for satisfying meals that don't keep you waiting.

Shop at Woolworths