Spicy Miso Braised Leeks with Noodles
Braised leeks with garlic and miso, tossed in ramen noodles, ready in 20 minutes. This recipe uses staple pantry ingredients and is packed with satisfying flavours.
- No leeks? Use pak choi, cabbage or sugar snap peas instead.
- No soy sauce? Use tamari instead.
- No mirin? Try with rice vinegar instead.
- No chilli flakes? Use fresh red or green chilli instead.
- No noodles? Serve the braised leeks with rice, sushi rice or quinoa instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
400 g Leeks
3 Garlic cloves (chopped )
a pinch of Chilli flakes
30 g Miso paste
1½ tbsp Soy sauce
1½ tbsp Sesame oil
1 tbsp Mirin
120 g Noodles (any)
2 tsp Sesame seeds
- Cut the leeks into 6 cm chunks. Cut each one in half lengthwise.
- Heat a large frying pan over medium-high heat. Place the leek cut side down in the pan, and cook until lightly charred and golden brown.
- In a medium mixing bowl, combine the garlic, chilli flakes, miso paste, soy sauce, sesame oil, mirin and 300 ml boiling water.
- Pour the miso mixture over the leeks, cover with a lid (or use a large baking tray), reduce the heat to low and cook for 15-20 minutes, until tender.
- Remove the leeks from the pan, add the noodles and another 300 ml of boiling water. Cook for 4 minutes, or follow the noodle cooking instructions.
- Divide the noodles on your plates, top with the braised leeks and the sesame seeds. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days or in the freezer for 1 month.
Roast any root vegetables from your box, or wilt any greens and serve alongside any leftovers.