I have been obsessed with making my slow cooked No Waste Broth, Stock and Cubes recipe for the last few months, and am always finding new ways to use it.
I was craving something ramen-ish, after watching a whole lot of ramen videos on Facebook (seriously, don’t they just make you starving?!) and decided that my favourite broth would be the perfect base, with a few additions.
Now, you can either use the broth (which is a mix of a whole lot of vegetables, herbs and spices, and slow cooked overnight) or simply vegetable stock, or even water. Mind you, using a water base for ramen is a little thin, so you can jazz it up like I’ve done here in my Brown Rice Noodle and Ginger Broth.
The key to a great ramen is a depth of flavour that can be achieved by a mix of mushrooms, tamari or soy sauce, and miso. A balance of these will give you a gorgeous well rounded flavour, and if you wish, ginger, garlic and onion will also lend well.
The beauty of a great broth, is that you can use it for so many things – to drink alone as a tonic (which I’ve been doing with loads of extra turmeric), as a soup base, added to stews and curries, and even frozen so nothing goes to waste!
This ramen soba noodle soup is the perfect blend of a soupy base, chewy soba, fresh and vibrant vegetables and lots of fresh herbs and chilli.