Miso vegetable ramen recipe
 Comforting, simple and full of healthy veggies, this easy ramen uses a rich broth flavoured with miso and gochujang. 2 tbsp smooth cashew butter1 tbsp white miso paste1 tbsp dark soy sauce½ tbsp gochujang1 tsp rice vinegar500ml/18fl oz hot vegetable stock120g/4¼oz ramen noodles½ tbsp toasted sesame oil1 large garlic clove, gratedthumb-sized piece fresh root ginger, grated 2 tbsp smooth cashew butter 1 tbsp white miso paste 1 tbsp dark soy sauce ½ tbsp gochujang 1 tsp rice vinegar 500ml/18fl oz hot vegetable stock 120g/4¼oz ramen noodles ½ tbsp toasted sesame oil 1 large garlic clove, grated thumb-sized piece fresh root ginger, grated 2 soft-boiled eggs, halved 2 spring onions, finely sliced2 handfuls frozen edamame (soya beans), defrosted1 small carrot, sliced into ribbonsblack sesame seeds and fresh coriander leaves (optional) 2 soft-boiled eggs, halved 2 spring onions, finely sliced 2 handfuls frozen edamame (soya beans), defrosted 1 small carrot, sliced into ribbons black sesame seeds and fresh coriander leaves (optional) Method In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. Cook the noodles as per the packet instructions. Drain and set aside.Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic.Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly.Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like. In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. Cook the noodles as per the packet instructions. Drain and set aside. Cook the noodles as per the packet instructions. Drain and set aside. Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic. Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic. Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly. Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly. Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like. Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like.