Miso Ramen with Mushrooms, Pickled Red Cabbage and Soy-Soaked Eggs
The perfect cold weather dinner that can be prepped in advance. When you're ready to eat, just stir through the noodles and top with punchy pickled red cabbage and soy marinated eggs.
From the book
The Green Slow Cooker
80 fuss-free slow cooker recipes
All vegan or vegetarian
Throw the ingredients into one pot, cook low and slow, and enjoy!
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Introduction
A ramen dish is a wonderful thing all year round, but it’s the ultimate cold-weather food – it soothes without being heavy and it really hits the spot.
Ingredients
| 1 tbsp | sesame oil (use 1 tbsp olive oil for oven method) |
| Bunch of | spring onions, trimmed, white part finely sliced, green part finely sliced for garnish |
| 3 cloves of | garlic, finely sliced |
| 5cm piece of | fresh ginger, peeled and finely sliced |
| 1 | butternut squash, halved, peeled, deseeded and cut into bite-sized chunks |
| 15g | porcini mushrooms (soaked in hot water for 15 minutes, drained and chopped) |
| 3 heaped tbsp | white miso (sweet) |
| 2 tbsp | dark soy sauce, plus an extra splash |
| 1 tbsp | mirin |
| 600ml | hot vegetable stock |
| 500g | ready-to-wok udon noodles (your preferred thickness) |
| sea salt and freshly ground black pepper | |
| handful of | coriander leaves, for garnish |
| black sesame seeds, to serve (optional) | |
| sriracha sauce, to serve (optional) | |
| For the soy eggs: | |
|---|---|
| 2 | eggs, soft-boiled |
| 3 tbsp | dark soy sauce |
| For the red cabbage: | |
| ½ | red cabbage, finely shredded |
| generous splash of | rice wine vinegar |
| 1 tbsp | caster sugar |
Essential kit
You will need a slow cooker.
Method
First, prepare the eggs. Peel the soft-boiled eggs and sit them in a bowl. pour over soy sauce to cover and turn the eggs occasionally. Leave for a couple of hours or overnight in the fridge.
To prepare the cabbage ahead, mix it with the vinegar and sugar and put it to one side for it to soften and the flavours to develop.
Heat the oil in a frying pan, add the spring onion, season well and cook for a couple of minutes, then stir through the garlic, ginger and chilli and cook for a minute more. Transfer to the slow cooker.
Add the butternut squash, porcini mirin and pour in the hot stock. Stir, put the lid on and set for 4 hours on High.
When ready, stir through the noodles and allow them to warm through. Taste and season as needed – it may need a further splash of soy sauce. Serve topped with red cabbage, coriander leaves, green spring onions, soy eggs (halved), a sprinkle of black sesame seeds, if using, and a drizzle of sriracha, if using.
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