Chilli Miso Ramen
The amazing FermenStation treated us to this delicious recipe on our last Nourish Retreat in Noosa! Here's how you can make it at home.
All ingredients are available to purchase at Greensmith Grocers.
Preheat oven to 200C fan-forced (220C conventional).
Pan-fry eggplant both side with sesame oil.
Combine Organic Sunshine Miso and mirin, and paste it over the eggplant. Roast for 10 minutes until the eggplant is soft and miso is caramelised.
Boil pakchoy for 2 minutes. Chop leek in small pieces.
Heat 500ml of chicken stock.
Add 80-100g Organic Chilli Miso depending on how you like.
Cook 300g ramen noodles, or thin rice noodle following the instructions on the package, then drain and set aside.
Divide the stock between the bowls, place noodle in the stock. Place pakchoy and eggplant on top, sprinkle chopped leek, and sesame seeds before serving.