miso ramen brilliant'broth
75 / 30 kcal
yours and ours
Vietnamese veggie soup
you will need
- itsu miso ramen brilliant’broth
- itsu rice’noodles
- 100g chestnut or shiitake mushrooms, sliced
- 2 carrots, cut into fine matchsticks
- 2 heads of pak choi, stalks and leaves separated and sliced
- 50g bean sprouts
- 1 red chilli, thinly sliced
- 40g fresh coriander and basil, roughly torn
- a few mint leaves, torn
- 1 lime, halved
let's get cooking
step 1
Pour the itsu miso ramen brilliant'broth into a saucepan and bring to a gentle simmer.
step 2
Place the itsu rice’noodles in a bowl and cover with boiling water. Soak for 8 minutes, then drain and rinse briefly under cold water.
step 3
After the itsu miso ramen brilliant'broth has simmered for about 5 minutes, add the mushrooms, carrots and pak choi stalks. Cook for 2–3 minutes, then add the pak choi leaves and cook for 1 more minute.
step 4
Divide the noodles between two bowls. Pour over the warming itsu miso ramen brilliant'broth and vegetables.
step 5
Top with bean sprouts, chilli, coriander, basil and mint. Serve with a lime half to squeeze over.
A quick, nutritious vegetarian pho, full of fresh vegetables, herbs and flavour. A healthy, satisfying bowl ready in minutes for busy weekday lunches or dinners.