Rainbow Vegetable Ramen

Rainbow Vegetable Ramen

  • 1 hour
  • Medium
  • 2 Servings

Ingredients

  • 200g Yutaka Udon Noodles
  • 1 tbsp vegetable oil
  • 1 red pepper, thinly sliced
  • 100g sugar snap peas, halved
  • 100g bean sprouts 
  • 100g red cabbage, finely shredded
  • 4 eggs yolks
  • 1 litre vegetable stock
  • 2 tbsp Yutaka Soy Sauce
  • 1 tbsp Yutaka Miso Paste
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 1 tsp sesame oil
  • 1 tbsp Yutaka Sesame Seeds, toasted, for garnish
  • 2 spring onions, thinly sliced, for garnish

Directions

  1. Cook the udon noodles according to packet instructions. Drain, rinse with cold water, and set aside.
  2. In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, stirring for 1 minute until fragrant.
  3. Add the vegetable stock, soy sauce, and miso paste, stirring until the miso dissolves. Bring to a gentle simmer.
  4. Heat the vegetable oil in a frying pan over medium heat. Saute the red pepper and sugar snap peas for 2-3 minutes until slightly tender but still crisp.
  5. Divide the cooked udon noodles between bowls. Arrange the sauteed red pepper, sugar snap peas, bean sprouts, and red cabbage over the noodles.
  6. Carefully place an egg yolk in the center of each bowl.
  7. Pour the hot broth into the bowls, gently cooking the egg yolk.
  8. Top with spring onions and toasted sesame seeds.
  9. Serve immediately and stir the egg yolk into the broth for added richness.

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