Sat Jan 18 2025
CRISPY LENTIL MISO RAMEN
Here comes a miso ramen, topped with crispy lentils for extra texture. The broth is an umami bomb - creating deep flavour in no time!
SERVINGS:
COOKING TIME:
Ingredients
Crispy Lentils
- 460 g lentils, drained and rinsed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Miso Broth
- 2 tsp sesame oil
- 3 spring onion, sliced
- 5 garlic cloves, finely chopped
- 500 g mushrooms, sliced
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 4 servings ramen noodles
- 1/2 lime, zest + juice
Other
- 1 spring onion, slice (to garnish)
Instructions
- Preheat the oven to 200 degrees celsius and prepare a baking sheet with parchment paper.
- Spread the lentils evenly onto the baking sheet. Drizzle with soy, rice vinegar and sesame oil. Roast in the middle of the oven until the lentils are crispy, about 20 minutes.
- While the lentils are roasting make the broth. Heat a medium pot with sesame oil and add spring onion and garlic. Cook until onion softens.
- Add the mushrooms and cook until mushroom has released their liquid.
- Pour over vegetable broth and miso - and bring to a boil. Lower the heat and leave to simmer until the lentils are done.
- Add the noodles to the broth and cook until "al dente".
- At the end add the lime, zest and juice before serve topped with spring onion and crispy lentils.