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Miso vegetable ramen
Fruit and vegetables
1 large
garlic
clove, grated
thumb-sized piece fresh root
ginger
, grated
2
spring onions
, finely sliced
1 small
carrot
, sliced into ribbons
Tins, packets and jars
120g/4¼oz ramen
noodles
2 handfuls frozen edamame (
soya beans
), defrosted
Cooking ingredients
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
½ tbsp toasted
sesame oil
black sesame seeds
and fresh coriander leaves (optional)
Dairy, eggs and chilled
2 soft-boiled
eggs
, halved
Back to recipe
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