It will warm you, satisfy you and keep you abundantly nourished this winter season.
You can try different combinations of veggies or use different base options from a wholefood made, preserve free, slow cooked bone broth. The secret to this restorative healing dish lay in the magic of the broth.
The below combination was just divine and a wonderful place to start your ramen repertoire.
Servings: 1 serve
To make this in one pot (which saves washing up and is also a quick and efficient way to cook), boil the egg - I chose 7 minutes so it was slightly runny but held its form well. Set aside. Cook the noodles al dente - so a minute or two under the recommended time on the packet. Then set aside.
*If you are using buckwheat you will need to rinse them with cold water once they are cooked. So before serving perhaps add them to the broth to bring their temperature back to hot.
Heat the broth in the pot, add the corn and once it starts to simmer cook for a further minute or two. Then assemble your bowl. Pop the noodles in. Then the meat and the egg. Then pour in the broth and corn. Then top with the natto miso and the chopped garnish. Finish with a nori sheet on the side. Enjoy.
Recipe from Made by Mothers