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Firecracker Ramen

Firecracker Ramen Image
@ivanthenorse @ivanthenorse

Ingredients

Broth

To Serve

Steps

1
Crush your garlic, grate the ginger, and finely chip the chili/spring onion whites. In a large saucepan, warm oil on a medium heat.
2
Add the spring onion, followed by the chili, ginger & garlic. Season with a pinch of salt, and sauté for a couple minutes until fragrant.
3
Add the gochujang paste, rice wine vinegar & soy sauce, stirring well to combine. Also add turmeric and a crack of black pepper (optional).
4
Add your broth to the base, followed by the coconut milk. Bring to a boil and simmer for 10-15 minutes.
5
Whilst the broth simmers, heat 1 T. of oil in a frying pan on a high heat, then sauté the mushrooms for 5 minutes on each side until golden & crisp. (Weigh down with a pan or spatula for best texture).
6
Cut broccoli in to florets, then steam or parboil until cooked, but still with a light crunch.
7
Prepare noodles according to package directions, and toast your sesame seeds.
8
To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning. Add salt or sugar if required.
9
To serve, place noodles into a deep bowl, ladle over broth, then top with mushrooms, broccoli, spring onion greens, sesame seeds, lime wedge, and chili oil if you like.

Nutrition Facts

  • Calories
    52kcal
    2%
  • Fat
    3g
    4%
  • Saturated Fat
    2g
    10%
  • Carbohydrates
    3g
    1%
  • Fiber
    1g
    4%
  • Sugar
    1g
    2%
  • Protein
    1g
    2%
  • Cholesterol
    0mg
    0%
  • Sodium
    259mg
    10%
Percent Daily Values are based on a 2,000 calorie diet.

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