MATCHA RAMEN

Nothing better than a warm and comforting bowl for the colder days. 

This Matcha Ramen Recipe is a must! Full of benefits and deliciousness, it's the perfect autumn/winter recipe. With a special extra functional kick from the Matcha. 

 

RECIPE; MAKES 1 BOWL

THE BASE 

  • 1 tsp matcha 
  • 1 tsp miso 
  • Splash of hot water 
THE BROTH 
  • 3 tbsp edamame
  • Juice of 1/2 a lime 
  • Handful of coriander 
  • Handful of Thai basil 
  • Salt and pepper 
  • 1/2 tsp minced ginger 
  • 1 garlic clove 
  • 1/2 red chilli, finely sliced 
  • 1 tsp coconut oil 
  • 1 tsp vegetable stock 
  • 750ml boiling water 

THE MUSHROOMS

  • 2 tbsp soy sauce 
  • 1 tbsp ketjap manis 
  • 1 tbsp mirin or rice wine vinegar 
  • 1 tsp vinegar 
  • 1 tsp honey 
  • Salt and pepper 
  • Handful of mixed mushrooms, sliced 

TO SERVE

  • 2 tbsp edamame 
  • Coriander 
  • Sliced red chilli 
  • Lime 
  • Noodles of choice - we used rice vermicelli 

 

DIRECTIONS:

  1. Add your matcha, miso, and a splash of water to a bowl, whisking well until you have a smooth paste. Set aside. 
  2. To a blender, add some of the ingredients for the broth - edamame, lime juice, coriander, Thai basil, salt and pepper, and a splash of water. Blend this until smooth. 
  3. Once smooth, set aside, then in a wok or medium saucepan, heat 1 tsp of coconut oil on medium heat, then adding your chopped garlic, chopped red chilli, and minced ginger once the oil is hot. 
  4. Fry until the garlic is golden, then prepare your vegetable stock in some water, the pouring into the fried garlic. 
  5. Stir, then add the coriander paste from the blender. Leave this to simmer in the pan on medium-low heat whilst you prepare everything else. 
  6. For the mushrooms, mix all the sauce ingredients in a bowl, then slice your mushrooms into strips. 
  7. Heat 1 tbsp of sesame oil in a frying pan, frying your mushrooms until they’re going golden brown, and have crispy parts on the outside - at this point, pour in your sauce and allow it to evaporate off and caramelise for a couple of minutes. 
  8. When you’re ready to serve, boil your rice noodles in salted water for a couple of minutes, then drain off, adding back to their saucepan with 1 tsp of coconut oil. 
  9. To your serving bowl, add the matcha and miso that you mixed first. Pour your broth in, bit by bit, whisking with every addition so your matcha tare mixes through completely. 
  10. Add your noodles, 1 tbsp of chilli oil, then top with your mushrooms, edamame, a piece of lime, and any herbs/ chilli you want.
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