serves 2
1 tablespoon sunflower oil
2 cloves of garlic, grated
2cm (¾in) piece of ginger, peeled and grated
1 red chilli, finely chopped
600ml (20fl oz/2½ cups) hot water
1 rounded teaspoon white miso paste
½ teaspoon Chinese five spice
2 whole star anise
1 carrot, finely sliced
1 red (bell) pepper, finely sliced
6 leaves of pak choi (bok choy), finely sliced
6 florets of tenderstem broccoli
150g (5½oz) dried ramen noodles (egg free)
2 spring onions (scallions), finely chopped
handful of fresh coriander (cilantro), finely chopped
juice of 1 unwaxed lime
1 tablespoon white sesame seeds
1 red chilli, deseeded and finely sliced
This is the ultimate meal in bowl. ‘Yasai’ is the Japanese word for vegetable. In this dish, vegetables are simmered with ramen noodles in a fragrant stock, seasoned with white miso. You can find miso in many supermarkets and health-food shops – I find that white miso has a milder flavour than red or mixed pastes. Pile your bowl up high!
Heat the oil in a large pan over a medium-high heat. Add the garlic and ginger to the pan, along with the chopped chilli.
Pour in the hot water and stir through the white miso paste. Sprinkle in the Chinese five spice and star anise and bring to the boil for 5 minutes.
While the stock is cooking, remove the star anise. Add the carrot, red pepper, pak choi, and broccoli to the pan. Add the dried ramen noodles and cook for 5–6 minutes until the vegetables are bright and the noodles have softened.
Remove the pan from the heat and ladle into bowls. Scatter with the spring onions and coriander, and squeeze over the lime juice. Sprinkle with the sesame seeds and sliced red chilli and serve.