A moreish brunch recipe packed with flavour, perfect for using up any leftover sprouts. Serves 2.
This recipe uses two pots of Kabuto Noodles Miso Ramen.
What you'll need
2 pots of Kabuto Miso Ramen
For the sprouts:
5 or 6 leftover sprouts
A pinch of cumin powder
1 tbsp dark soy sauce
1 heaped tsp ginger paste
1 tsp clear runny honey
1 tsp cashews, roughly chopped (optional)
A drizzle of sesame oil
Vegetable or sunflower oil, for frying
For the bowl:
1 avocado, peeled and sliced lengthways
2 eggs
To garnish
Freshly coriander, roughly chopped
A wedge of lime
A dash of soy sauce
Preparation
Prepare the sprouts by cutting each in half and placing flat side down on the chopping board. Then finely slice into strips.
Add a splash of oil to a frying pan and heat to a medium heat. Add the sliced sprouts to the pan, together with the cumin, ginger paste, soy, honey and cashews (if using). Fry off until the sprouts turn golden.
Pop the pan under the grill for 3-5 minutes until crisp - keep an eye on them so they don’t burn.
Whilst the sprouts are grilling, boil a kettle and follow the instructions on the pot to prepare your miso ramen. Place your ramen into two bowls for serving.
Next, bring a pan of water to a very gentle simmer to soft boil your eggs. Carefully place them into the pan and time for 3-4 minutes.
Whilst the eggs are cooking, arrange your sliced avocado on the ramen. Once the eggs are ready, remove with a slotted spoon and place into a bowl of cold water. Gently crack the shells on the bottom of the bowl and peel whilst in the water. Then add to add to the ramen bowls.
Finish by spooning your crispy sprouts on top, and adding a dash of soy, a wedge of lime, and coriander to garnish.
