Supa Ya Ramen Fried Cabbage & Cheese Bowl
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Easy
"Is it a bowl of ramen? Is it a bowl of cheesy pasta? Who cares! My all-time favourite - go hard on the cheese."
‘This recipe is extracted from Supa Ya Ramen by Luke Findlay, out now from Pavilion Books.’
Ingredients for Supa Ya Ramen Fried Cabbage & Cheese Bowl
- 120g Hispi or white cabbage
- 45-65ml Olive oil
- Maldon sea salt
- 250ml Roasted vegetable & olive oil soup
- 1 Fudgy egg (Sous Chef's Nitamago eggs are similar)
- 30ml Roast garlic oil
- 60g Sesame Miso (Luke's blend of tahini and miso paste)
- 40g House chilli paste
- 1 portion of noodles
- 5g Fried garlic
- Generous grating of Parmesan
How to make Supa Ya Ramen Fried Cabbage & Cheese Bowl
- Chop the cabbage into fairly chunky dice. Fry it super quick in a little olive oil and season well with seat salt. You want to cook it so it still has a little bite to it.
- Bring the soup to the boil, warm the egg and bring a pan of unsalted water to the boil.
- In a ramen bowl, combine the garlic oil, sesame miso and house chilli paste. Pour the soup into your bowl and and give it a good whisk to emulsify.
- Cook the noodles in the boiling water for one minute 10 seconds. Add the noodles to the bowl and give them a good wiggle with some chopsticks.
- Add the egg to the right of the noodles (this will guide you where to put the rest of the ingredients).
- Heap the cabbage to the left of the egg. Scatter the fired garlic over the cabbage and heap the Parmesan all over everything - don't be afraid to get heavy-handed with the cheese, you can never have too much cheese!
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