October has arrived and despite our brief Indian Summer the temperatures are slowly dropping. I’m keen to move my away from our Summer fodder and start moving towards something more on the ‘hearty’ side but I need to gently coax the children to join me on a healthy comfort eating odyssey. If we go straight to stews I’ll lose them so I need a go-between that will spike their curiosity & get them excited about our new Autumn dishes.
So, my first solution to this problem is Ramen. The younger two aren’t very adventurous so the reality of eating soggy noodles needs to be presented carefully. For them, I hold back on the miso soup when I’m serving but for the rest of us it really is a steamy, delicious bowl of heaven. It’s more than a soup and substantial enough for an evening meal but the greatest thing about this dish is that it is very quick to prepare and is extremely nutritious.
1 Tbsp Rapeseed/Coconut Oil
1/2 tsp sesame oil for flavour
200 g of noodles ( I chose ‘Blue dragon’ wholewheat),
King prawns (I used 20)
2 x Spring Onions
2 x Garlic cloves
1 Tsp of Fish Sauce
1 Inch of Fresh Ginger
2 Tbsp Soy Sauce ( I use ‘Kikkamon’ low salt)
2 Tablespoons of Miso Paste ( Yutaka organic miso paste)
Mixture of fresh vegetables (button mushrooms, courgette, carrots, red/yellow/green peppers or whatever you have in your fridge)
Optional but delicious additions:
tsp dried wakame, 1/2 sliced red chilli, 100g diced tofu, 1 x 200g tin of water chestnuts
In a pot bring 500ml of water to the boil, turn down to a simmer and add two tablespoons of the miso paste, i sliced spring onion, 1 tbsp of dried wakame (optional), 100g of diced tofu (optional) and 1 smashed clove of garlic.
Add the dried noodles and coat fully with the soup. Turn off the heat and place a lid on the pot while you prepare the stir fry.
in a wok with a tbsp of rapeseed oil/coconut oil add the sliced spring onions, finely chopped garlic, ginger & chilli (optional). Now add the mushrooms whole and the remaining sliced vegetables. Stir fry on a high heat stirring all the time. Add the raw prawns and the soy sauce. Once the prawns are cooked (pink in colour) you are ready to serve.
Before serving, remove the smashed garlic clove from the miso soup.
In a wide bowl, spoon the noodles in first, then pile the stir fried vegetable and prawns on top. Now ladle the miso soup on top. Now serve while it is still steaming hot.