ROASTED SESAME SWEET POTATO RAMEN

Sweet potato is the champion of this ramen. Crusted in sesame seeds, the potato slices are a delicious, veggie alternative to the traditional ramen toppings. This recipe heros raiding the fridge and cupboard so is perfect when you're feeling the pinch or feeling lazy. If you want to make this ramen vegan, swap out the jammy egg for another topping.

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Roasted Sesame Sweet Potato Ramen

SERVES:1 / MADE IN: 25 minutes /DIFFICULTY: Easy Peasy/ veggie

INGREDIENTS

For the broth: 400ml mushroom or veg stock 50ml soy sauce 30ml osu vinegar or pickling liquier 1 tsp grated garlic 1/2 tsp grated ginger 2 tsp chilli oil 1 portion ramen noodles

For the toppings: 1 small/ medium sweet potato, sliced 1/2 centimetres thick. Sesame seed oil, to drizzle 1 - 2 tbsp mixed sesame seeds 1 egg 200ml beetroot juice 1 chestnut mushroom, sliced 1 spring onion, finely sliced Salt & Pepper

METHOD

• In a small saucepan, boil some water. Add your egg and boil for 5 minutes. Quickly submerge it under cold water and allow it cool completely. Gently peel the egg and place it in the beetroot juice until serving up.

• Heat your oven to 180c. line. your tray with the sliced sweet potato and season well. Drizzle with sesame oil and sprinkle with the mixed sesame seeds. Bake for 15-20 minutes or until crispy and golden.

• On a gentle heat, warm the stock through and add the soy sauce, osu vinegar, chilli oil, ginger and garlic and allow to infuse.

• Cook your noodles according to the packet instructions.

• Once cooked, add the noodles to your ramen bowl and pour the broth over. Place the slices of roasted sweet potato on top along with the mushrooms and spring onions.

• Finish this dish with the ultimate hero, the pink runny egg. Slice in half and pop on top. You can add more garlic or chilli oil to adjust to your palette.