- 2 tsp sesame oil
- 2 cloves garlic, crushed
- 1 tsp minced fresh ginger
- 5 cups reduced salt vegetable stock
- 1 tbsp miso paste
- 1 tbsp reduced salt soy sauce
- 180g fresh ramen noodles or flat rice noodles
- 1 carrot, peeled and cut into matchsticks
- 1 bunch broccolini, cut into flowerets
- 200g japanese tofu, sliced
- 2 baby bok choy, chopped
- 1 sheet nori, roughly broken
- 1 tsp black sesame seeds
Sesame ramen noodles
Often described as “Soul in a Bowl”, this Japanese broth with fresh vegetables, noodles and tofu can be made in just 10 minutes! It's an awesome “slurping” food on a cold evening. Love a good soup? So do we! Load up on goodness this winter with our dietitians favourite hearty soup recipes.
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- Heat oil in another small saucepan. Add garlic, ginger and saute for 30 seconds.
- Stir through stock, miso and soy sauce. Bring mixture to the boil.
- Add noodles, carrot, broccolini and tofu. Simmer for 5 minutes.
- Add bok choy. Divide mixture evenly between four bowls.
- Serve topped with nori and black sesame seeds.
- Ramen is a Japanese clear soup full of colourful vegetables, some protein and noodles
- Ramen noodles are available in supermarket.