Introduction
This delicious ramen is jam-packed full of veggies and is quick and easy to prepare. It can even be made vegan when made without the egg. It’s the perfect dish to warm you on a chilly spring evening.
Method
For the veggie stock, cook ingredients together on a low boil until all the vegetables are soft. Discard the veggies and keep the stock.
To make the base, take a large saucepan, gently boiling the soy milk and vegetables until they’re soft. Use a stick blender and blend together until smooth. Add the Java curry paste and pinch of salt
Add back onto a low heat and gently simmer for 10 minutes, giving it a good stir every now and then to avoid burning the curry (this gives a bitter flavour).
For the toppings, while simmering your base, take your slices of roasted squash and padron peppers and roast in the oven at 160 degrees Celsius for 15 mins. You can also soft boil, peel and halve the eggs. Set aside until needed.
Combine 250ml of veggie stock with 100ml of base per serving and gently heat. Cook your noodles as per packet guidelines and add to your broth. Top the ramen with your roasted squash, padron peppers, corn kernels, sliced spring onions and ½ soft boiled egg. Garnish with leek oil and sprinkle over pumpkin & sesame seeds and smoked chilli powder. Serve immediately.
