Bone broth ramen

Name: Bone broth ramen
Cook time: 10 minutes
Total time: 10 minutes
Yield: 2 bowls
Ingredients: 1 tbsp vegetable oil; 2 garlic cloves, crushed; 2cm piece of ginger, peeled and grated; 1 red chilli, deseeded and thinly sliced; 200g brown mushrooms, thinly sliced; 1 tbsp soy sauce; 1 tbsp rice wine vinegar; 2 carrots, peeled and thinly sliced; 1000ml bone broth, beef or vegan; 1 tbsp Worcester sauce; 1 small pack broccoli, blanched and sliced; 1 H&B black bean noodles (200g), cooked as per pack instructions; 2 tsp toasted sesame seeds; 3 spring onions, thinly sliced

bowl of ramen with the noodles being pulled out

A steaming bowl of ramen is a real feel-good dish – especially if you pack it with a rainbow of gut-loving veg

Ingredients

1 tbsp vegetable oil
2 garlic cloves, crushed
2cm piece of ginger, peeled and grated
1 red chilli, deseeded and thinly sliced
200g brown mushrooms, thinly sliced
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 carrots, peeled and thinly sliced
1000ml bone broth, beef or vegan
1 tbsp Worcester sauce
1 small pack broccoli, blanched and sliced
1 H&B black bean noodles (200g), cooked as per pack instructions
2 tsp toasted sesame seeds
3 spring onions, thinly sliced

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Step 1

Heat the oil in a wide pan or wok

Step 2

Add the garlic and ginger and fry for a few minutes. Just as they begin to colour, add the mushrooms

Step 3

Stir the mushrooms until they begin to turn golden and the edges begin to crisp. Add the soya sauce, rice wine vinegar, broth and Worcester sauce. Bring to the boil, then reduce the heat to a simmer