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10-minute coconut-miso ramen bowl

Asian recipes

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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

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