Purple Sprouting Broccoli Ramen

Purple Sprouting Broccoli Ramen Recipe

By Tolhurst Organic Published: March 31, 2023

• Yield: 2 Servings
• Prep: 30 mins

We will make a simple and quick ramen with a creamy sesame broth and use roasted purple sprouting broccoli as a topping. I’ve chosen to coat the purple sprouting broccoli in a marinade of sesame oil, soy sauce and lemon juice and briefly roast them in the oven. This will accentuate their nuttiness and add some extra depth. The perfect easy to make comfort meal.

Ingredients

• 250 grams purple sprouting broccoli
• 200 grams noodles Soba noodles were used in this recipe
• 1 tbsp Soy sauce for Marinade
• 1 tbsp sesame oil for Marinade
• 1 half lemon, juiced up for Marinade
• 300 ml vegetable stock for Stock, or vegan dashi (shiitake kombu dashi)
• 4 tbsp Tahini paste for Stock
• 3 tbsp Soy sauce for Stock
• 1 half lemon juiced up
• 1 tbsp sesame oil
• 1 tbsp chilli oil optional
• Dried chilli flakes Ground sesame seeds, Some wild garlic leaves, Bite-size pieces of nori optional toppings

Instructions

1. Prep the purple sprouting broccoli by thoroughly washing them. Because we want to cook them evenly, we’re going to cut the PSB into smaller equal sized stems. If you have thicker stems cut them diagonally. Put the PSB in a roasting tin and add 1 tbsp soy sauce,1 tbsp sesame oil and the juice of half a lemon. Mix everything and make sure your PSB is well coated with the marinade. Put the PSB in a preheated oven of 200° for ten minutes.
   
2. Take a medium sized bowl and combine 4 tbsp tahini, 3 tbsp soy sauce, 1 tbsp of both sesame and chilli oil, and the juice of half a lemon. Do this until a smooth paste forms and set aside.
   
3. Bring a medium pot to a boil and then cook the ramen according to instructions (around 3 minutes). Don’t overcook them, you want them to have a nice bite to them. After you pour away the hot water, drizzle some sesame oil over the noodles so they don’t start to stick together.
   
4. Heat the soy milk and vegan dashi (or vegetable stock) over medium low heat, then reduce to low as soon as you start to see bubbles. It’s important not to overheat the stock as the soy milk will split and you won’t get the smooth texture we’re after. Now pour the soy milk stock into the bowl with the paste, and whisk until dissolved.
   
5. Let’s assemble and add the toppings! Place the cooked noodles into a bowl. Pour over half the broth. Add on the roasted PSB, and the optional toppings like wild garlic, ground sesame seeds, dried chilli flakes and the bits of nori. Adding toppings to a dish is always my favourite part as you can accentuate the flavours you want to enhance and make your dish look pretty. Itadakimasu!