Ramen is hard. That’s an unsubstantiated fact. I’ve tried for many years to crack it – even when following recipes to the letter, each time – a sloppy salty shambles ensues.

How I’ve stared longingly through Wagamamas window at the perfectly formed bowls of steamy goodness. The hours I’ve whiled away watching hours of YouTube videos of those clever tricksy half cooked eggs. And regularly wondered what that pink floating curly thing actually is?

Well all of that pondering has led me to this made up recipe. Which is kind of like ramen. Although I doubt it would make it to the menus kids colour on.

INGREDIENTS (for 1)

100g rice noodles
100g tofu (just as nice without if you’re not into tofu)
Seasonal Veggies of your choice (I did spring onions, tender stem broccoli, mini sweetcorns, runner beans)
Boiling water (I use the bowl I’m using to serve in for measurement

SOUP BASE

1 tbsn brown miso paste
1 tsp garlic paste
1 cm chopped ginger
1/4 red chilli (or more for those who like the nicey spicy)

OPTIONAL

Soy sauce
Shichimi togarashi (red pepper mix)

METHOD

Start off by cooking off your noodles in boiling water until they still have a bit of bite and run under cold water to stop the cooking. They’ll continue to cook in the soup later.

In a separate pan throw in the soup base ingredients and water and simmer together for 3-4 minutes before adding the vegetables. Cook for a further 3 minutes and then throw in the tofu at the last moment.

In your serving bowl place the cooled noodles and then pour your soup ingredients on top.

For a final flourish add soy sauce to taste and shichimi togarashi (red pepper mix) if you’re fancy.

I’ll keep working on the runny egg and pink thing and report back.