Rainbow Ramen, with Soba noodles

This is a light broth, perfect in spring, with a rainbow of vegetables from Streamside organics. This really is about prepping the components, then getting noodles and broth ready, and assembling as you wish, have fun! Use what you love!

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Rainbow Ramen, with Soba noodles

Serves 2

Ingredients:

  • Soba Noodles: 2 bunches
  • Streamside Vegetables:
    • Cabbage: a few leaves, cut into squares
    • Orange Carrot: 2, peeled into ribbons
    • Purple Carrot: 1, cut into circles
    • Rainbow Swiss Chard: cut into 1cm slices
    • Coriander leaves
  • Corn Kernels: ½ cup
  • Butter: 20g
  • Nori: 4 sheets
  • Eggs: 2
  • Water for broth: 1 litre
  • Kallo Chicken/Vegetable Stock Cube: 1
  • Shiro Miso: 1.5 tablespoons
  • Good Chow NZ Soy Sauce: 1 tablespoon

Instructions:

  1. Prepare Pickle Liquor: Boil ¼ cup of water with ½ cup of vinegar and 1 teaspoon of sugar. Add orange carrot ribbons, turn off the heat, and leave to infuse.

  2. Cook Eggs: In a large pot, boil two eggs for 8-10 minutes. Remove and shock in cold water.

  3. Cook Soba Noodles: In the same large pot, cook soba noodles on a rapid boil for 4 minutes, then drain. Rinse with cold water and drain again.

  4. Blanch Vegetables: In a small pot of salted water, blanch cabbage first, then purple carrot rounds, and finally the red Swiss chard. Drain and set aside.

  5. Prepare Corn: Heat corn in the microwave for 1:30 minutes and add a teaspoon of butter. Stir well.

  6. Make Broth: In a small pot, bring 750ml of water to a simmer with the stock cube. Add miso and soy sauce.

  7. Peel Eggs: Peel and cut eggs in half.

  8. Prepare Nori: Cut nori into bite-sized squares.

  9. Assemble: Add noodles to the broth and cook for 30 seconds to reheat. Divide noodles between two bowls, pour over miso broth, and add vegetables, eggs, and nori around the side. Finish with a few cubes of butter for richness.

  10. Enjoy your vibrant and delicious Rainbow Ramen!

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