Creamy Lemon Ramen | Marion's Kitchen

Place a large pot of water over high heat and bring to the boil. 

In the meantime, place the olive oil, miso paste, parmesan, lemon zest and lemon juice in a large frying pan over medium-high heat. Gently heat and mix until the parmesan and miso dissolve a little (don’t worry, it will look a little lumpy at this stage). Turn the heat off and set aside for later. 

Remove any seasoning packs from your ramen noodle packets. Keep them for later in case you’d like to sprinkle them over your finished dish. 

Cook the ramen noodles in the boiling water for a couple of minutes or until just cooked but still a little firm. Scoop out and reserve about a third of a cup of the noodle cooking liquid. Transfer the noodles straight into the pan with the sauce. Add the noodle cooking liquid and turn the heat to high. Swirl and toss the noodles in the sauce for 2-3 minutes or until the sauce has thickened and everything looks thick, shiny and luscious. Toss through the spring onions. Divide among serving bowls. Grate over extra parmesan. As an optional extra you can sprinkle over a dash of the seasonings from your ramen noodle packets.