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Tokyo Ramen Bowl

by The Happy Pear

 

This broth with mushrooms, crunchy veg and noodles is a real mix of flavours and colours rooted in Japanese cuisine.

Preparation time
10 Minutes
 
Cooking time
15 Minutes
 

Ingredients

Serves 4 People

  • 2 litres vegetable stock
  • 1 lime, juice only
  • a thumb-sized piece of fresh ginger, peeled and grated
  • 4 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 200g noodles, ideally wholewheat or wholemeal (4 nests of noodles)
  • 2 tbsp oil
  • 300g shiitake or button mushrooms (or mushroom of choice), cut into bite-sized pieces

Toppings:

  • 150g bean sprouts
  • 1 large carrot, grated
  • 4 spring onions, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped sesame seeds

Directions

1. Put the stock, lime juice, ginger, 2 tablespoons of the tamari or soy sauce and the maple syrup in a suitable-sized saucepan and bring to the boil. Once your broth is boiling, reduce it to a simmer, then add the noodles and cook in the broth as per the packet instructions.

2. Meanwhile, heat the oil in a medium-sized frying pan over a high heat. Add the mushrooms and cook for 3 minutes, stirring regularly. Add the remaining 2 tablespoons of tamari and stir regularly until the tamari has all been absorbed, then remove the pan from the heat.

3. Once the noodles are cooked, take them out of the broth with a tongs or slotted spoon and divide between four deep bowls. Ladle enough broth into each bowl that it’s just covering the noodles.

4. Now layer your ramen with the toppings: put the bean sprouts and grated carrot on each side of each bowl, then add the chopped spring onions and chilli in the centre. Divide the mushrooms between the four bowls, then sprinkle with some sesame seeds and serve.

We love to eat this way. It’s usually a nice mix of colours and textures, plus it’s a great way to eat a variety of food. Bowl food not only tastes great, but is usually healthy too. It has become really popular lately, with lots of restaurants serving bowl food now. We serve a Buddha bowl in our café and it’s one of our most popular dishes.

Tips Bowl food usually consists of a few key components. This is how we break ours down:

  • A grain or starch of some sort, such as quinoa, brown rice, wholemeal couscous or sweet potato wedges
  • Some protein, such as refried beans, toasted chickpeas, tofu or tempeh
  • Something green, such as steamed kale, pan-fried spinach or alfalfa sprouts
  • A dip, such as hummus, guacamole or salsa
  • Avocado slices, as it adds some variety in texture and colour
  • A fermented food, such as kimchi or sauerkraut
  • Nuts and/or seeds to scatter on top for added texture
  • Sauce to drizzle on top, such as a thick dressing like tahini
 
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