Gluten free vegetarian ramen

Ingredients: 

 

Broth:  

- 5 carrots peeled and chopped in short julienne 

- 2 stalks of celery chopped in short julienne 

- 1 onion chopped in small cubes 

- 3 crushed garlic cloves 

- 1 thick slice of fresh ginger which will be grated 

- 2 generous handful of fresh spinach or kale 

- 2 generous handful of chinese cabbage 

- 100g sliced mushrooms (can be any mushrooms of your choice) 

- 4 teaspoons of Miso paste ( one heaped teaspoon per person) 

- 2 litres of water 

- salt and pepper 

 

Garniture: 

- Thin noodles ( I used rice noodles for Gluten free version and wheat noodles for the rest of the family) 

- Boiled eggs 

- Chopped radish ( or even better some Daikon) 

- Coriander or parsley for the final garnish 

 

Method: 

 

- Stir fry in order: onions, garlic, ginger - carrots, celery, green leaves and cabbage and mushrooms 

- Add 1 litre of water once all the vegetables are cooked "al dente" 

- Leave it to simmer for 20 minutes  

- Season with Miso, salt and pepper  

- Add the remaining litre of water 

- Leave the broth at the lowest heat for another 15 minutes 

- Taste and adjust seasoning if needed. 

 

While the broth is cooking, 

 

- The noodles can be cooked according the instructions pack. A little tip is to rinse the noodles once cooked with cold water so they do not end up sticky and mushy. 

- Boil eggs until hard ( I used 1 egg per person) 

- Chop radish and coriander / parsley