Updated: Mar 2
I recently got inspired to make this recipe when I tried out the kare burosu on the new Wagamama vegan menu. Since the menu has been released I have had this dish twice and I am already looking forward to my next fix.
This is my take on the dish, its definitely healthier as I used only a small bit of coconut oil and avoided coconut cream and milk to thicken the broth. Its packed with loads of greens and its extremely satisfying and filling. Add any vegetables you have on hand: sweetcorn, bok choy, edamame, carrot ribbons, white cabbage, peppers, bean sprouts - I would recommend a quick stir fry of the vegetables with a little coconut oil and soy before adding to broth.
Courgetti noodles could also be used if you are looking for an even healthier option.
If your a ramen or pho lover definitely give this a try.
thumb sized piece of ginger
1 garlic clove
zest of 1 lime
1/2 tsp curry powder
1 red chili
3 tbs dark soy sauce
1 tbs dark miso paste
2 stock cloves
1 tbs coconut oil
300g mushrooms (enoki, chestnut, shiitake.. what ever you have)
200g sugar snap peas
1 head broccoli cut into bite size florets
600g noodles (any wheat noodle - udon, soba, ramen)
hand full of spinach/watercress/rocket mix
4 spring onions
1 fresh chili to garnish
wedges of lime
Make the paste for the broth by blending all the paste ingredients in a hand held blender or NutriBullet. Loosen with two or three tbs of water.
Add this to a large sauce pan on medium heat and cook for a couple of minutes to release flavour of the ingredients.
Add 2l of water to the pan and bring to a simmer. Allow the mixture to reduce and intensify slightly - 12 to 15 minutes.
While stock is reducing slice mushrooms, sugar snaps. Fry them both off with a little bit of coconut oil and a splash of dark soy sauce.
Add the noodles to the sauce pan for the last 4/5 minutes of cooking (or see cooking instructions). Add the broccoli for the last two minutes of the simmer broth to cook through.
To plate up: ladle noodles, broth and broccoli into each bowl. Place a handful of fresh greens (spinach, watercress, rocket) on top of the noodles, then divide the cooked mushrooms and sugar snaps evenly on top of the greens.
Finish each bowl with finely sliced spring onions, a sprinkle of sesame seeds, roughly chopped coriander and finely sliced red chili.
Serve with wedges of lime and hot sauce if you like some heat!