Ingredients

For the veggie stock

1 carrot

3 celery sticks

3 garlic cloves

1 piece of Konbu

1 brown onion

30g dried shiitake mushrooms

2L water

(Cook these together on a low boil until all the vegetables are soft. Discard the veggies and keep the stock)

 

For the base

300g peeled and diced pumpkin

1 Garlic clove, peeled and finely diced

60g Brown onions, sliced

½ Red long Dutch chilli, seeds removed and chopped

150ml soy milk

25g Java curry paste

1 pinch of salt to taste

 

For the toppings (per ramen)

Noodles (fresh wheat noodles are best, but instant ramen noodles also work fine. 1 packet per person)

3 slices of roasted squash

2 padron peppers

20g corn kernels

½ free-range soft-boiled egg

5ml leek oil

10g sliced spring onions

3g toasted pumpkin seeds

1g sesame seeds

1g smoked chilli powder

Introduction

This delicious ramen is jam-packed full of veggies and is quick and easy to prepare. It can even be made vegan when made without the egg. It’s the perfect dish to warm you on a chilly spring evening.

Method

For the veggie stock, cook ingredients together on a low boil until all the vegetables are soft. Discard the veggies and keep the stock.

To make the base, take a large saucepan, gently boiling the soy milk and vegetables until they’re soft. Use a stick blender and blend together until smooth. Add the Java curry paste and pinch of salt

Add back onto a low heat and gently simmer for 10 minutes, giving it a good stir every now and then to avoid burning the curry (this gives a bitter flavour).

For the toppings, while simmering your base, take your slices of roasted squash and padron peppers and roast in the oven at 160 degrees Celsius for 15 mins. You can also soft boil, peel and halve the eggs. Set aside until needed.

Combine 250ml of veggie stock with 100ml of base per serving and gently heat. Cook your noodles as per packet guidelines and add to your broth. Top the ramen with your roasted squash, padron peppers, corn kernels, sliced spring onions and ½ soft boiled egg. Garnish with leek oil and sprinkle over pumpkin & sesame seeds and smoked chilli powder. Serve immediately.

 

Tonkotsu

Features more veg
Features more veg