miso ramen brilliant'broth
75 / 30 kcal
yours and ours
courgette noodle miso ramen
you will need
- itsu miso ramen brilliant'broth
- 1 head of spring greens, finely shredded
- 1 tsp salt
- 2 large courgettes, cut into thin strands
- 150g edamame beans or peas
- black and white sesame seeds
- ***toppings***
- itsu crispy seaweed thins sea salt
- 2 soft-boiled eggs, halved
let's get cooking
step 1
Bring a large saucepan of water to the boil and add salt. Cook the spring greens for 1 minute until just tender. Remove and refresh under cold running water.
step 2
Return the water to the boil. Add the courgette strands and edamame beans or peas, cooking for 30 seconds until just tender. Drain and refresh under cold running water.
step 3
In a separate pan, gently heat the itsu miso ramen brilliant'broth until simmering. Add the cooked vegetables and warm through.
step 4
Divide the courgette strands and broth between 2 bowls. Add a few itsu crispy seaweed thins sea salt to each bowl, then top with the soft-boiled eggs. Finish with a sprinkle of black and white sesame seeds.
A light, nourishing ramen packed with vibrant greens, courgette and warming chicken broth. Finished with soft-boiled eggs, itsu crispy seaweed thins sea salt and a sprinkle of sesame seeds, it’s a quick and satisfying bowl.