creamy miso ramen veg

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Asian

Category

Main Course

A creamy, savoury miso ramen loaded with ramen noodles, paneer and mushrooms, finished with sesame seeds, chilli oil and green onion.

 

creamy miso ramen veg

Ingredients

  • Bottom Container: Dry ramen noodles – 160 g;
  • Milk – 350 g;
  • Vegetable stock/water – 250 g;
  • Miso paste – 30 g;
  • Bean sauce – 15 g;
  • Fresh cream – 50 g;
  • Sesame/groundnut oil – 10 g;
  • Ginger, grated – 10 g;
  • Garlic, grated – 10 g;
  • Sesame seeds – 6 g;
  • Chilli oil – 10 g;
  • Green onion – 10 g.
  • Top Crisper Tray: Paneer – 200 g, cubed;
  • Mushroom – 160–200 g;
  • Cornstarch – 16 g; Oil – 5 g; Salt – very little.

Directions

  1. Add the dry ramen noodles, milk, vegetable stock/water, miso paste, bean sauce, fresh cream, sesame/groundnut oil, grated ginger and garlic to the Ninja CRISPi bottom container. Mix well to ensure the noodles are coated and submerged in the liquid.

  2. Toss paneer and mushrooms with cornstarch, oil and a very small amount of salt. Place them in the top crisper tray.

  3. Assemble the Ninja CRISPi and cook using Air Fry for 10 minutes.

  4. After 10 minutes, transfer paneer n mushroom in baseto continue cooking for 5 minutes to allow them to fully hydrate.

  5. Remove the power pod and check that the noodles are cooked and the ramen has enough liquid.

  6. Finish with sesame seeds, chilli oil and chopped green onion. Serve hot.