This week’s celebrity gardener, Annalise Braakensiek, describes herself as a ‘pescatarian’ or a vegan who eats fish. Her favourite vegan dish, Negi-Miso Ramen, is healthy and low in fat. The quantities given in this recipe will serve 4 people.
Ingredients
Ramen noodles, enough for 4
Vegetables
1/4 Chinese cabbage, lightly steamed
2 baby bok choy, lightly steamed
16 snow peas, lightly steamed
1 carrot, julienned and lightly steamed
2 large handfuls bean sprouts
1 small sprig coriander, chopped
1 leek uncooked, shred white section lengthways and mixed with 1 tablespoon Sambal Olec
1 packet silken organic tofu
1 small can bamboo shoots
1 can corn kernels
Broth
1 jar white organic miso paste
1 bottle purified water (1 litre for 4, 600ml for 2)
chopped garlic, to taste
spring onion bulbs, to taste
Sambal Olec (chilli paste), to taste
Soy Sauce, to taste
1 vegetarian stock cube
Method Cook the noodles, drain.Put all the ingredients for the broth into a large pot. Cook on medium to high heat for about 15 minutes (do not allow to boil).Lightly steam the Chinese cabbage, baby bok choy, snow peas and carrot.Divide the noodles between 4 serving bowls.Add the vegetables, then pour the broth over the top.Stir through and serve.
Serves 4.
