Seaweed Agogo Ramen Bowl with Fresh Daikon & Sprouts
We are very proud to have our own Ramen recipe created by Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
Ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a broth, often flavoured with soy sauce or miso, and uses toppings such as dried seaweed and spring onions. This is a deeply satisfying Japanese dish consisting of a powerful, broth full of umami, as well as textural noodles and various add-ins. This Seaweed Agogo Daikon Noodle Ramen is my Macrobiotic interpretation, with a nice balance of comforting and refreshing flavours with a full-bodied amazing tasting umami broth.
- 1 250g pack of organic ramen noodles
- 1 tbsp Seaweed Agogo Asian Herb Mix
- 1 cup spring onions, thinly sliced (reserve some for garnish)
- 1 tbsp. tamari
- 1 tbsp. mirin
- 1-inch piece ginger juice, grated for juice
- 1 small daikon radish, grated
- Barley or brown rice miso
In a soup pot, bring the required amount of water to the boil. Add the seaweed mix and cook the ramen according to the packet instructions. Grate the ginger, squeeze the juice into the pot and set aside. In a small bowl, combine the miso paste with half cup of the broth from the pot. Blend until smooth. Use approximately 1 heaped teaspoon of miso per cup of soup. Add the miso to the soup pot and mix to incorporate. Stir in the tamari and mirin. Serve garnished with sliced spring onion, grated daikon and alfalfa sprouts.