Sat Nov 09 2024
Creamy Miso BBQ Ramen
Comforting and warming, take ramen to a new level with this creamy miso version.
SERVINGS:
COOKING TIME:
Ingredients
Ramen
- 1 tbsp sesame oil
- 4 spring onions, sliced
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tsp crispy chili oil
- 1200 ml vegetable broth
- 200 ml coconut milk
Marinated BBQ Stacky’s
- 2 Stacky’s Smokey BBQ
- 1 tbsp crispy chili oil
- 2 tbsp soy sauce
- 2 tsp ginger, minced
- 2 garlic cloves, minced
Other
- 180 g ramen noodles
- 100 g cabbage, shredded
- 50 g bean sprouts
- 2 spring onions
- 60 g peanuts, roughly chopped
Instructions
- Start by slicing the Stacky's into thin slices. Mix the ingredients for the marinade (chili oil, soy, ginger and garlic) in a jar with a lid and stir. Add the Stacky's slices and gently shake with the lid on until the slices are covered by the marinade. Set aside.
- Start with the broth. Heat a skillet to medium high temperature. Pour in sesame oil and green onion and fry until the onion softens. Add miso, soy, rice vinegar and chili oil, and let fry for a few more minutes. Pour in vegetable broth and coconut milk. Simmer on low heat for 30 minutes.
- Cook the noodles according to the package instructions.
- When the broth is almost ready, heat a frying pan to a medium-high temperature and fry the Stacky's strips until they have a crispy surface.
- Divide broth and noodles into bowls. Top with vegetables, Stacky's strips and peanuts.