Root vegetable ramen with potato noodles
This vegetable ramen recipe combines British root veg with Asian aromatics to create a vegetarian soup perfect for the colder months. The noodles are replaced by spiralized potatoes – making the dish gluten-free – and all the vegetables can be swapped out for whatever you've got to use up in your fridge.
First published in 2019
Ingredients
Metric
Imperial
- 1 egg
- rapeseed oil
- 1 shallot, finely chopped
- 1 garlic clove, finely sliced
- 1 vegetable stock cube
- 500ml of boiling water
- 1/2 bunch of coriander, roughly chopped (keep the stalks separate)
- 1 carrot, finely diced
- 1 stick of celery, finely diced
- 100g of celeriac, finely diced
- 1 knob of ginger, finely sliced
- 1 small potato, cut into noodles with a spiralizer
- 1/2 red chilli, deseeded and sliced
- 1 savoy cabbage leaf, finely sliced
- tamari, to serve
- sea salt
- ground white pepper
- 1 lime, sliced into rounds
SAVE RECIPE
Equipment
- Spiralizer
Method
1
Bring a saucepan of water to the boil, add the egg and boil for 6 minutes. Drain and place in cold water to cool completely, then peel and halve
- 1 egg
2
Place a small pot over a medium heat and add a splash of rapeseed oil. Add the shallot and garlic and gently cook without colouring
- 1 garlic clove, sliced
- rapeseed oil
- 1 shallot, diced
3
Add the stock pot and cook with the shallots and garlic for 2 minutes. Add the boiling water, stir well and bring to the boil
- 500ml of boiling water
- 1 vegetable stock cube
4
Turn down the heat to a gentle simmer and add the coriander stalks, carrot, celery and celeriac. Cook for 3–5 minutes so the vegetables are cooked but still have a little bite to them
5
Add the ginger, chilli and potato noodles and continue to cook for a further 3 minutes. Remove the coriander stalks and check for seasoning. Season to taste with sea salt and freshly ground white pepper
- 1 knob of ginger, finely sliced
- 1/2 red chilli, deseeded and sliced
- 1 small potato, cut into noodles with a spiralizer
- sea salt
- ground white pepper
6
Divide the vegetables between two warm bowls and sprinkle with cabbage and the reserved coriander leaves. Place half an egg on top of each dish, adding more freshly chopped chilli to taste
- 1 savoy cabbage leaf, finely sliced
7
Char the lime rounds in a dry frying pan until brown, then squeeze and add to the bowls. Pour over the remaining broth and serve, adding a dash of tamari if you wish
- tamari, to serve
First published in 2019
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