Vegetable ramen

Ever had ramen before? This warming noodle dish is loaded with vegetables, including pak choi, sugar snap peas, edamame beans, carrot and baby corn.

Nutritional highlights

Dishes like ramen can be a fantastic way to incorporate hydration into our food. In fact, around 20% of our daily hydration comes from food. Keeping hydrated will help us to maintain concentration and cognitive function throughout the day. 

And of course, all those wonderful nutrients that you’ll get from the variety of vegetables in this meal!

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Ingredients

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 40 minutes

• 1 tbsp olive oil
• 1 thumb of ginger, grated
• 2 garlic cloves, chopped
• 1 onion, finely chopped
• 1 tbsp soy sauce
• 1tbsp miso paste
• 1 litre vegetable stock
• 2 pak choi, halved
• 200g sugar snaps
• 300g edamame beans
• 1 carrot, grated
• 175g baby corn
• 240g ramen noodles

Method

Heat the olive oil in a large pan over medium heat. 

Add the ginger, garlic, onion and soy sauce and sauté for 2-3 minutes until brown. 

Add in the miso paste and mix. 

Pour ¼ of the vegetable stock into the pan and stir to combine the mixture in the pan. Add the remaining stock and stir thoroughly.  

Add the pak choi, sugar snaps, edamame beans, grated carrot and baby corn and simmer on a low heat for around 20-25 minutes until softened. 

Meanwhile, bring a pan of water to the boil and add the ramen noodles. Cook according to packet instructions for 4-5 minutes. Drain and set to the side. 

To serve, dish the ramen noodles and top with the broth and any other desired toppings (spring onions and chill flakes work really well).

Top tips

To pack more protein into this dish, why not add some tofu or cashew nuts.