Karman Wong’s kid-friendly home-made Ramen

At least once a week, my kids ask for ramen noodles in soup.

During the week, I save all the vegetable scraps we accumulate and put them in a pressure cooker to make a savoury stock but if you don't have this, the ideal vegetables to use for making a vegetable broth:

• Carrots
• Celery
• Mushroom
• Leeks
• Onion or shallots
• Add a handful of fresh herbs - thyme, parsley or anything you have available
• Knob of ginger

Roughly chop the vegetables and fill the pot with enough water to have it a couple inches on top of the vegetables.

If you have a pressure cooker, cook on high for 30 mins, otherwise bring to a boil on the stove and simmer for an hour or longer to develop the flavours.

Pass the stock through a strainer.

Season to your liking.  I like to use a heaping spoonful of miso paste.  Salt and Pepper are fine too!

Add ramen noodles of your choice to the broth and cook - we like to use Chef Woo's plant based, high protein, vegan noodles.

And finally, add toppings!  We chop up bok choi, add free range hard-boiled eggs, dried seaweed, bean and bean sprouts.