Ginger and Vegetable Ramen with Egg Ribbons and Roasted Seaweed

Ginger and Vegetable Ramen with Egg Ribbons and Roasted Seaweed

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 12, 2016.
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A delicious, fragrant broth served with delicious teriyaki nori.

Ingredients

GINGER AND VEGETABLE RAMEN

  • 250g fresh noodles
  • 1 tablespoon olive oil
  • 3 spring onions, white part only, thinly sliced (reserve green part)
  • 2 teaspoons finely grated ginger
  • 1/2 chilli, seeds removed and thinly sliced
  • 2 cups vegetable stock
  • 1/2 cup water
  • 1 tablespoon white miso paste
  • 1 teaspoon sugar
  • 1 bunch choy sum, cut into 3cm lengths
  • 1 carrot, grated

EGG RIBBONS

  • 3 eggs
  • 2 tablespoons water
  • 2 teaspoons sesame oil
  • A pinch of salt
  • 1 tablespoon olive oil

TO SERVE

  • 50g pickled ginger, drained
  • 3 spring onions, green part only, thinly sliced
  • 1 pack roasted seaweed, very thinly sliced
  • 1 lime, cut into wedges
  • 3 tablespoons picked coriander leaves

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large, heatproof bowl and cover with boiling water. Allow to soak for 8 minutes then drain.
  3. Heat oil in a medium pot on low-medium heat. Fry spring onions (white part), ginger and chilli for 2 minutes, until fragrant and softened. Add stock, water, miso paste and sugar, bring to the boil. Stir to dissolve miso paste.
  4. Add choy sum, carrot and drained noodles to broth. Stir well and simmer gently for 1 minute, until carrot and choy sum are just tender. Remove from heat.
  5. In a small bowl whisk together all egg ribbon ingredients (except olive oil). Heat a large (preferably non-stick) fry-pan/ wok on medium heat with olive oil. Add egg mixture to the pan tilting pan/wok to spread the egg over the base to cover. Cook for about 2 minutes until just set.
  6. Flip onto a chopping board, roll up into an omelette and slice into thin strips. Cover and keep warm.
  7. divide ginger and vegetable ramen broth between bowls and top with egg ribbons, pickled ginger, spring onions and seaweed. Drizzle with a squeeze of lime juice and garnish with coriander leaves.

Nutritional Information

Energy 1925 kj
460 kcal
Protein 17.6g
Carbohydrate 42.1g
Fat 24.1g