My take on ramen is not entirely traditional but it is deeply tasty and fun to slurp. Kelp noodles are a low-carb, healthy alternative to regular noodles.
Serves: 2
INGREDIENTS
1 eggplant, cut into 3cm chunks
4 tablespoons oil for roasting
2 free-range eggs, at room temperature
Marinade
2 tablespoons white miso
1 tablespoon tamari or soy sauce
1 tablespoon mild olive oil
1 tablespoon brown sugar
1 teaspoon rice wine vinegar
1 tablespoon water
Ramen stock and vegetables
750ml vegetable stock
1 clove garlic, finely diced
1 teaspoon finely grated ginger
2 teaspoons tamari
2 teaspoons rice wine vinegar
1 small carrot, cut into matchsticks
4 small portobello mushrooms, sliced thinly
1 pak choy bulb, halved
340 grams kelp noodles
To serve: finely sliced spring onion, sesame seeds, dried chilli flakes
METHOD
Preheat the oven to 180°C. Toss the eggplant with the oil and place in an ovenproof dish. Roast for 20 minutes.
Marinade: Mix the ingredients together in a small bowl until well combined. Spoon the marinade over the top of the eggplant and toss well. Roast for a further 12 minutes.
Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Run under cold water and peel carefully. Do not cut in half until you’re ready to serve.
Place the vegetable stock, garlic and ginger in a large saucepan and bring to a boil. Simmer for 2 minutes.
Add the tamari, rice wine vinegar, carrot, mushrooms, pak choy and kelp noodles. Simmer for a further 2 minutes.
Divide between 2 bowls. Top each with the eggplant and halved eggs. Garnish with spring onion, sesame seeds and dried chilli flakes, as desired. Serves 2.
Cook’s tip: Kelp noodles can be purchased from health food stores.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.