Sesame and Miso Butter Ramen

Ingredients

Stock:

1L vegetable stock

2 Tbsp miso paste

1 Tbsp grated ginger

3 tsp soya sauce

2 tsp sesame oil

1/4 tsp chilli flakes

1 tsp honey

Vegetables:

6 shiitake mushrooms, sliced

2 spring onions, sliced

1 carrot , cut into matchsticks

2 pak choy, quartered

2 Tbsp Westgold Unsalted Butter

3 eggs, soft boiled

2 Cup cooked egg noodles

Sprinkle toasted sesame seeds

Miso Butter:

2 Tbsp unsalted butter , soft

2 Tbsp miso paste

Method

For the stock

Firstly, make the stock by placing all the ingredients into a saucepan and bring to the boil. 

Take off the heat , cover and set aside until cool to infuse the flavours. 

Strain the stock through a sieve. 

For the miso butter

Make the miso butter by whisking the 2 ingredients together until smooth. 

Leave at room temperature until needed.

To finish the ramen 

Put the stock on to heat. Melt the butter in a frypan and quickly toss the vegetables over a high heat for a few minutes. 

When the stock is hot, add the noodles.  Pour the stock and noodles into the serving bowls. 

Top with the vegetables.  Cut the soft boiled eggs in half and add on top of the vegetables. 

Spoon on a dollop of miso butter. Sprinkle with sesame seeds and serve immediately.