A low carb twist on a thai classic. Miso ramen is a soul filling dish that brings heat, fire and a whole lot of goodness! The mix of vegetables ensures you receive a hit of antioxidants to help you feel good. Miso paste is also packed with supporting gut bacteria.

Serves: 1-2

Time: 30-45mins

Level: Easy

Tools:

• Oven set to 180 degrees
• baking tray
• saucepan with lid
• chopping board
• knife
• wooden spoon
• spiraliser 

Ingredients:

• 1/2 Aubergine
• 1 garlic clove
• 1 inch ginger
• 1 tbsp Miso paste
• 1L boiling water
• 1/2 tsp chilli paste (or fresh chilli)
• 1/2 bell pepper
• 1/2 courgette (spiralised)
• 2 handfuls of bean sprouts
• 1 tsp of Tamari Soya Sauce
• 1/2 carrot (sliced into ribbons)
• spring onion greens for decoration
• 1 lime wedge

Method:

1. Preheat oven to 180 degrees. Chop up and cook the aubergine, add on top the olive oil, salt and pepper and place into the oven for 20-25 mins (until golden brown), keep an eye and flip half way for an even bake.

2. Next, preheat the saucepan with some oil. Add in the garlic and ginger, cook for 2-3mins. Be careful not to burn! Add in the water followed by chilli. Infuse for 5 mins. Reduce the temperature of the water down to simmer and then add in the miso paste (keep it from boiling and that way you do not damage the miso ingredients!).

3. Add into the broth: mushrooms, bell pepper, courgette and bean sprouts. Place the lid onto the saucepan and gently cook until the vegetables have softened.

4. Once everything is cooked plate up your miso broth. Top with carrot sticks, baked aubergine, spring onions and fresh lime.