Roasted Kumara Miso Ramen with Karengo and Sesame Broccolini

Steps

1. oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Place eggs in a small pot and cover with water. Bring to the boil and simmer for 3–4 minutes. Drain and run eggs under cold water (this will prevent over cooking). Peel shells off eggs and cut in half lengthways.
3. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Cook for about 12 minutes then remove tray from oven, turn kumara over and push slightly to one side. Toss broccolini, water, sesame oil, salt and sesame seeds together on other side of tray and return to oven to cook for a further 10–12 minutes, until vegetables are just cooked.
4. While vegetables cook, prepare miso ramen broth. Heat a drizzle of sesame oil in large pot on medium heat and gently cook ginger for 20–30 seconds until fragrant. Add miso ramen broth ingredients (except noodles) and whisk together. Simmer gently for 10 minutes.
5. While broth cooks, cook ramen noodles in pot of boiling water for 4 minutes. Drain, return to pot with a drizzle of sesame oil, cover and keep warm.
6. Divide noodles between large bowls and top with broccolini and kumara. Pour over miso ramen broth and place peeled eggs (cutside- up) in broth. Finish with mung bean sprouts, spring onions, crispy shallots, sesame seeds, and karengo.