This can be made vegetarian or with chicken.

Yields1 Serving
 30 ml water
 15 g miso paste
 ¼ cup tamari
 ¼ cup Shaosing wine / mirin
 1 l veg stock
 200 g carrot
 250 g onion
 3 cloves
 15 ml sesame oil
 1 tbsp rice malt syrup
Chicken or Tofu Marinade
 350 g chicken or Tofu
 10 ml chilli oil
 30 g miso paste
Other
 175 g cooked quinoa noodles
 200 g Asian greens, bok choy, chinese broccoli, choy sum
 100 g shitake mushrooms
 Salt and pepper to season
Garnish
 25 g Toasted sesame seeds/black sesame seeds
 50 g Bean shoots
 ¼ bunch chopped coriander
 ¼ bunch chopped shallots
 5 Boiled organic egg (boil for 8-10 minutes until still soft in the middle, then peel)
1

This can be made vegetarian or with chicken.
5 portions

1. Mix 90ml water with 15g miso paste.
2. Add mixture to vegetable stock with tamari and Shaosing wine (or mirin).
3. Blend carrots, onion and garlic and cook with sesame oil until tender. Add to the stock
4. Add syrup to taste.
5. Bake mushrooms in sesame oil, salt and pepper in hot oven (190ºC) oven for 10 minutes until tender
6.Boil noodles in salted water and refresh.
7. Cube and marinate chicken/ tofu in miso paste + chilli oil + pan fry on medium heat until brown.
8. Assemble all components, noodles, asian greens, chicken/tofu + stock in bowl.
9. Garnish with listed ingredients

Ingredients

 30 ml water
 15 g miso paste
 ¼ cup tamari
 ¼ cup Shaosing wine / mirin
 1 l veg stock
 200 g carrot
 250 g onion
 3 cloves
 15 ml sesame oil
 1 tbsp rice malt syrup
Chicken or Tofu Marinade
 350 g chicken or Tofu
 10 ml chilli oil
 30 g miso paste
Other
 175 g cooked quinoa noodles
 200 g Asian greens, bok choy, chinese broccoli, choy sum
 100 g shitake mushrooms
 Salt and pepper to season
Garnish
 25 g Toasted sesame seeds/black sesame seeds
 50 g Bean shoots
 ¼ bunch chopped coriander
 ¼ bunch chopped shallots
 5 Boiled organic egg (boil for 8-10 minutes until still soft in the middle, then peel)

Directions

1

This can be made vegetarian or with chicken.
5 portions

1. Mix 90ml water with 15g miso paste.
2. Add mixture to vegetable stock with tamari and Shaosing wine (or mirin).
3. Blend carrots, onion and garlic and cook with sesame oil until tender. Add to the stock
4. Add syrup to taste.
5. Bake mushrooms in sesame oil, salt and pepper in hot oven (190ºC) oven for 10 minutes until tender
6.Boil noodles in salted water and refresh.
7. Cube and marinate chicken/ tofu in miso paste + chilli oil + pan fry on medium heat until brown.
8. Assemble all components, noodles, asian greens, chicken/tofu + stock in bowl.
9. Garnish with listed ingredients

Ramen with quinoa noodles, shitake mushrooms and a soft boiled egg