Oat Mylk Miso Ramen

Serves 4

Ingredients:

Broth:

• 6 tbsp miso paste
• 1 leek, chopped
• 4 tbsp mirin (sweet rice wine)
• 7 tbsp Japanese soy soup base (mentsuyu)
• 3 cups vegetable stock
• 1.5L tap water
• 40g Oat Mylk powder
• 200ml hot water

Sides:

• 1 cup sweet corn
• 2 tbsp butter
• 1 1/2 Tbsp sugar
• 1 can bamboo shoots (drained)
• 2 tbsp Japanese soy sauce
• 1tbsp sugar
• 1 tbsp mirin
• 4 eggs (for half-boiled eggs - optional)
• 1 cup bean sprouts
• 3 tbsp spring onions (chopped)
  
  
• 300g thinly sliced beef sirloin (optional)
• Two packets of fresh egg noodles

Instructions

1. Mix the oat mylk powder with hot water to make oat mylk. Set it aside for later. 
2. In a medium cooking pot, combine miso paste, sliced leek, mirin, Japanese soy soup base, vegetable stock and water. Bring to a simmer over medium heat and cook for 30 minutes. 
3. After 30 minutes, stir in the oat mylk for a creamy texture. Keep the broth on low heat. 
4. Butter Corn - In a pan, melt butter over medium heat. Add the sweet corn and sugar. Stir occasionally for about 5-7 minutes, until the corn is tender and slightly caramelized. Set aside. 
5. Half-Boiled Eggs (optional) - Bring a small pot of water to boil. Gently add the eggs and cook for 6-7 minutes. Afterward, cool the eggs under cold water, peel them and set aside. 
6. Bean Sprouts - Blanch the bean sprouts in boiling water for about 1 minute, then set aside
7. Beef (optional) - Heat a pan over medium-high heat. Stir fry thinly sliced beef sirloin for about 2-3 minutes until cooked through. Season lightly with salt and pepper if desired. Set aside. 
8. Cook your ramen noodles according to the package instructions. 
9. Divide the cooked noodles between bowls. Pour the oat miso broth over the noodles. Add the sweet corn, bamboo shoots, half-boiled egg (sliced in half), and bean sprouts on top. Arrange the stir fried beef sirloin on the side of the bowl. Finish by sprinkling chopped spring onions on top. 

Notes

• Taste and adjust the broth before serving - miso can vary in saltiness
• Mix the oat mylk powder with hot (not boiling) water to avoid clumps
• Broth, corn and bamboo can be prepped a day ahead
• You can skip the beef and eggs, replace with tofu or mushrooms for vegetarian or vegan
• Use store bought ramen eggs to save time
• Neatly twirl noodles with tongs for a clean bowl look
• Finish with sesame seeds or chili oil for extra flair