Jamie Magazine
By Sarah Tildesley
About the recipe
Everything you want in a bowl of ramen: it’s sweet, salty, sour, soft, crunchy and fresh, with a little bit of heat. The dark miso paste adds a salty element while the white miso adds sweetness. Kale is an incredible veg and responds brilliantly to lots of cooking methods. Just make sure it’s washed and dried, to remove any grit.
Recipe From
Jamie Magazine
By Sarah Tildesley
1 bulb of garlic
1 large brown onion
olive oil
1 large bunch of kale (200g), mixed colours if you can get them
2 tablespoons dark miso paste
2 tablespoons white miso paste
1 heaped tablespoon tahini
1 tablespoon low-salt soy sauce
2 tablespoons mirin, or to taste
1 tablespoon sugar
1 tablespoon white wine vinegar
1 fresh red chilli
400g mixed mushrooms
4 tablespoons teriyaki sauce
250g brown-rice ramen noodles
4 tablespoons sesame seeds
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