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Recipe: Late-Night Miso Ramen

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Forget dry toast for one, Norwegian cookbook author Signe Johansen has a whole compendium of tasty one-serving dishes to pep up your home-alone menu and broaden your horizons beyond beans on toast. Here’s what Signe has to say about this Asian-inspired ramen dish that packs a tonne of punch for a dinner for one:

‘Rather than diving into a packet of crisps, instant or quick-cook ramen is ideal when you’ve been out late and fancy a bite to eat before bedtime.’

Late-Night Miso Ramen

Tips

You can really play around with this recipe, adding all manner of ingredients, including assorted pickles, citrus, herbs, mushrooms, kimchi, sriracha sauce, coconut milk or cream, peanut butter and Korean gochujang paste.

Add leftover roast meat such as chicken, shellfish such as prawns, or tofu.

Read more...

Read our full interview with Signe

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Preparation Time5 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

150g packet miso ramen noodles (or plain noodles)
handful of frozen peas, or any vegetables you have lurking in the fridge (carrots, sugarsnap peas, corn, bean sprouts, finely shredded cabbage, courgette, etc.)
1 egg
1 tbsp red or brown miso paste (if using plain noodles)
1 fresh green chilli, sliced
1 spring onion, sliced and placed in a bowl of iced water for a few minutes
a generous pinch of black or white sesame seeds
toasted sesame oil, to taste
Japanese dried nori seaweed, to serve (optional)

Tips

You can really play around with this recipe, adding all manner of ingredients, including assorted pickles, citrus, herbs, mushrooms, kimchi, sriracha sauce, coconut milk or cream, peanut butter and Korean gochujang paste.

Add leftover roast meat such as chicken, shellfish such as prawns, or tofu.

Read more...

Read our full interview with Signe

1

Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever veg you opt for) to the pan so they cook at the same time. Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.

2

Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through. Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like. The egg goes on last if you cooked it separately, along with the seaweed (if using).

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Preparation Time5 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

150g packet miso ramen noodles (or plain noodles)
handful of frozen peas, or any vegetables you have lurking in the fridge (carrots, sugarsnap peas, corn, bean sprouts, finely shredded cabbage, courgette, etc.)
1 egg
1 tbsp red or brown miso paste (if using plain noodles)
1 fresh green chilli, sliced
1 spring onion, sliced and placed in a bowl of iced water for a few minutes
a generous pinch of black or white sesame seeds
toasted sesame oil, to taste
Japanese dried nori seaweed, to serve (optional)

Tips

You can really play around with this recipe, adding all manner of ingredients, including assorted pickles, citrus, herbs, mushrooms, kimchi, sriracha sauce, coconut milk or cream, peanut butter and Korean gochujang paste.

Add leftover roast meat such as chicken, shellfish such as prawns, or tofu.

Read more...

Read our full interview with Signe

1

Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever veg you opt for) to the pan so they cook at the same time. Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.

2

Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through. Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like. The egg goes on last if you cooked it separately, along with the seaweed (if using).

SHOW MORE
SHOW LESS

Forget dry toast for one, Norwegian cookbook author Signe Johansen has a whole compendium of tasty one-serving dishes to pep up your home-alone menu and broaden your horizons beyond beans on toast. Here’s what Signe has to say about this Asian-inspired ramen dish that packs a tonne of punch for a dinner for one:

‘Rather than diving into a packet of crisps, instant or quick-cook ramen is ideal when you’ve been out late and fancy a bite to eat before bedtime.’

Late-Night Miso Ramen

1

Cook the ramen noodles according to the packet instructions, adding the frozen peas (or whichever veg you opt for) to the pan so they cook at the same time. Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry.

2

Add the miso paste to the noodle cooking liquid (if cooking plain noodles) and stir through. Remove from the heat and garnish with the chilli, drained spring onion, sesame seeds, sesame oil and any other toppings you like. The egg goes on last if you cooked it separately, along with the seaweed (if using).

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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