Single Serve Vegetarian Miso Ramen by @_alanaeats

35 min

1 serving

🫗

1 tsp

Sesame oil

🧄

1

Garlic clove

🧄

1 tsp

Garlic puree

🫚

1 tsp

Ginger puree

🍲

350 ml

Vegetable stock

🥣

1 tsp

Miso paste

🍜

1

Ramen noodles

🍗

Vegetarian Butcher chicken fillet

🥢

1 tsp

Soy sauce

🍯

0.5 tsp

Honey

🥦

Tenderstem broccoli

🧅

Spring onions

🌶️

Almond crispy chilli oil

🌶️

Crispy chilli oil

🧅

Pickled pink onion and cabbage

🫘

Itsu sweet soy crispy seaweed thins

🫗

Oil

  1. Purée
    • Sesame oil
    • Garlic clove
    • Ginger puree

    On a low heat, add the sesame oil, grated garlic, garlic puree, ginger puree and miso paste and mix until combined.

  2. Pour
    • Vegetable stock

    Pour in the vegetable stock and whisk.

  3. Simmer

    Leave the broth to simmer on low-medium heat for 10-15 minutes.

  4. Add
    • Soy sauce
    • Honey

    Add the soy sauce and honey to a mini bowl and mix.

  5. Fry
    • Vegetarian Butcher chicken fillet
    • Oil

    Fry the vegetarian chicken fillet in a pan with oil per packet instructions.

  6. Pour
    • Soy sauce
    • Honey
    • Vegetarian Butcher chicken fillet

    Pour the honey-soy mixture over the chicken and fry on both sides until nicely seared.

  7. Cook
    • Tenderstem broccoli
    • Ramen noodles

    Cook the broccoli and the noodles.

  8. Plate
    • Ramen noodles
    • Vegetarian Butcher chicken fillet
    • Tenderstem broccoli

    Plate up the noodles, broth, chicken, broccoli and all toppings.

Single Serve Vegetarian Miso Ramen by @_alanaeats

35 min

1 serving

🫗

1 tsp

Sesame oil

🧄

1

Garlic clove

🧄

1 tsp

Garlic puree

🫚

1 tsp

Ginger puree

🍲

350 ml

Vegetable stock

🥣

1 tsp

Miso paste

🍜

1

Ramen noodles

🍗

Vegetarian Butcher chicken fillet

🥢

1 tsp

Soy sauce

🍯

0.5 tsp

Honey

🥦

Tenderstem broccoli

🧅

Spring onions

🌶️

Almond crispy chilli oil

🌶️

Crispy chilli oil

🧅

Pickled pink onion and cabbage

🫘

Itsu sweet soy crispy seaweed thins

🫗

Oil

Preparation Steps

  1. Step 1/8

    On a low heat, add the sesame oil, grated garlic, garlic puree, ginger puree and miso paste and mix until combined.

    🫗Sesame oil
    🧄Garlic clove
    🧄Garlic puree
    🫚Ginger puree
    🥣Miso paste
    🍳Pan
    🥄Spatula

  2. Step 2/8

    Pour in the vegetable stock and whisk.

    🍲Vegetable stock
    🍳Pan
    🥄Whisk

  3. Step 3/8

    Leave the broth to simmer on low-medium heat for 10-15 minutes.

    🍳Pan

  4. Step 4/8

    Add the soy sauce and honey to a mini bowl and mix.

    🥢Soy sauce
    🍯Honey
    🥣Mini bowl

  5. Step 5/8

    Fry the vegetarian chicken fillet in a pan with oil per packet instructions.

    🍗Vegetarian Butcher chicken fillet
    🫗Oil
    🍳Pan

  6. Step 6/8

    Pour the honey-soy mixture over the chicken and fry on both sides until nicely seared.

    🥢Soy sauce
    🍯Honey
    🍗Vegetarian Butcher chicken fillet
    🍳Pan

  7. Step 7/8

    Cook the broccoli and the noodles.

    🥦Tenderstem broccoli
    🍜Ramen noodles
    🍲Pot

  8. Step 8/8

    Plate up the noodles, broth, chicken, broccoli and all toppings.

    🍜Ramen noodles
    🍗Vegetarian Butcher chicken fillet
    🥦Tenderstem broccoli
    🧅Spring onions
    🌶️Almond crispy chilli oil
    🌶️Crispy chilli oil
    🧅Pickled pink onion and cabbage
    🫘Itsu sweet soy crispy seaweed thins
    🥣Mixing bowl

Composition

Ingredients

Types

Oils, Vegetables, Condiments, Soy, Grains, Pasta, Plant-based protein, Sweeteners, Nuts, Pickles

Ingredients

Sesame oil, Garlic clove, Garlic puree, Ginger puree, Vegetable stock, Miso paste, Ramen noodles, Vegetarian Butcher chicken fillet, Soy sauce, Honey, Tenderstem broccoli, Spring onions, Almond crispy chilli oil, Crispy chilli oil, Pickled pink onion and cabbage, Itsu sweet soy crispy seaweed thins, Oil

Notes

Garlic clove (large, grated ideally so it sautés nicer), Miso paste (1 tsp to 1 heaped tsp, depending on how salty you like it), Ramen noodles (1 serving), Vegetarian Butcher chicken fillet (plant-based chicken breast substitute, amount not given), Soy sauce (1 to 2 tsp), Honey (0.5 to 1 tsp), Tenderstem broccoli (amount not given), Spring onions (amount not given), Almond crispy chilli oil (topping, amount not given), Crispy chilli oil (regular, topping, amount not given), Pickled pink onion and cabbage (topping, amount not given)

Allergens

Sesame, Soy, Gluten, Tree nuts, Sulphites

Dietetics

Dietary regimen

High-Protein

Calories

480 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 55g, Fat: 15g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1600mg, Potassium: 500mg, Iron: 3mg, Calcium: 100mg

Vitamins

Vitamin C: 60mg, Vitamin K: 100mcg, Vitamin B12: 0.5mcg, Folate: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Whisk, Mixing bowl, Mini bowl, Pan, Pot, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal, Solo Dining

Origin

Source

Platform

instagram

Original Creator

@_alanaeats

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Saucy, Slurpy, Crunchy, Tender

Flavors

Umami, Savory, Salty, Sweet, Garlicky, Gingery, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftover broth : up to 3 days (store in an airtight container,refrigerate promptly after cooling), assembled ramen : best eaten fresh (noodles and broth will continue to absorb liquid and texture will degrade if stored assembled)