Root vegetable ramen with potato noodles

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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





  • Spiralizer


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
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
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
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
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
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
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

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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