We love experimenting with a variety of toppings on our ramen, especially mixing textures and flavours. Here we bring together a number of Miso Tasty classics for a nutritious flavour-packed meal and topped with some zingy kimchi from our friends at Yumchi Kimchi.
The mushrooms and asparagus are quickly tossed in a pan with our Rich & Tangy Yuzu and our Soft Craft Tofu is simply simmered and laid on top of the ramen with just a sprinkle of spring onion and soy sauce to bring out its natural sweet bean flavours.
We love a jam-packed noodle bowl like this, full of crunch and zest.
6-8 stems of asparagus spears or other crunchy greens.
1 spring onion finely chopped.
1 tbsp dark soy sauce.
Simply make the ramen, following the packet cooking instructions whilst you prepare the rest of the toppings.
Slice the tofu carefully into blocks and simmer in hot water for 2 minutes before draining. Then dress with dark soy sauce and a sprinkle of spring onions.
In a frying pan, fry the mushrooms in a little vegetable oil and then squeeze on about 1 tbsp of Rich & Tangy Yuzu. Add the asparagus for the last 2-3 minutes to the pan, along with 2 tbsp of water, which will cook the asparagus through to a tender crunch.
Serve up the noodles, and decorate carefully with the tofu and yuzu mushrooms, add a side of Yumchi Kimchi and finish with a sprinkle of Yumchi’s Gochugaru Chilli Flakes.
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