Here’s a delicious version created by my good friend Marisa from Happy Bull Memoirs. Marisa is a great cook, she’s like the Juliet Binoche character from Chocolat, she loves satisfying her guest’s desires with her delicious, comforting food, always spiked with love and mystery and I’m alway excited to receive an invite over for a gathering because well, I do love my food, and Marisa always delivers.

When you check out her blog, make sure you scroll down ’cause there you’ll see a recipe for the best dang Ginger Heart Biscuit recipe you’ve ever tasted. I was going to healthify them and make them for the kids myself, but you know what, these are always a special treat we have probably once a year from Marisa, and sometimes the pleasure that food brings is enough to override anything else. Our memories of Marisa will always include her beautiful Ginger Heart Biscuits.

Now, back to the Miso Ramen, don’t be put off by the long list of ingredients/instructions in this recipe, it’s easy-peasy to make because the slow cooker does all the work for you!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Sesame oil
Salt
Seaweed or nori sheets
Soba noodles

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Home-made Miso Ramen

Prep Time 5 minutes

Servings 6

Author Marisa Zamora from HappyBullMemoirs

Ingredients

• 3 x tbs of sesame oil
• 1 kilo of pork spare ribs
• 4 x chicken legs
• 1 large leek chopped roughly
• 1 x large carrot chopped or shredded
• 6 x cloves of garlic whole
• 1 x red chilli medium heat or to taste
• 30 g of fresh ginger or to taste
• 6 x shitake mushrooms sliced into long quarters
• 100 g of white miso paste
• 3 x tbs of cooking sake
• 2 litres of water
• Salt to taste
• Bamboo shoots chopped lengthways for serving
• Seaweed or nori sheets roughly chopped for serving
• 1 soft boiled egg shared between 2 people chopped in half for serving
• Spring onion finely chopped for serving
• 50 g – 100g of Ramen fresh noodles per person or soba noodles cooking instruction on packet

Instructions

• In a slow cooker or pot on low heat throw in all ingredients starting with the sesame oil, pork and chicken legs then leek, carrot, garlic, chilli, ginger, mushrooms, miso paste, sake and salt.
• Cover with 2 x litres of water or enough water to cover the ingredients.
• Note: There is no need to sautee anything in this recipe as it is primarily a stock.
• *Cook on low heat for 3-4 hours with a lid so the moisture does not evaporate. Add water if you see the pot drying out! Nb: You will not have this problem if you use a slow cooker.

Straining the broth

• Once cooked, take out pork ribs, chicken legs and shitake mushrooms before straining the soup. Separate the chicken from the legs but keep the pork on the bones and set aside with the shitake mushrooms which will be added back into the broth in the final heating stage.
• Strain the broth using a fine sieve or strainer. Let the broth cool down completely to scoop out any remaining fat that comes to the surface.
• Reheat the cooled down broth including the now boneless chicken pieces, pork ribs and shitake mushrooms.
• Before transferring to a bowl make sure you are happy with the salt content of the broth. You may want to add a bit more to enhance the broth flavour.
• To serve, place some chicken and 2 x pork ribs into each bowl with shitake mushroom.
• Add noodles then fill the bowl up with broth.
• Add bamboo shoots, seaweed or nori sheets, half an egg and spring onion on the surface of the broth.

Enjoy!

Other soup recipes you might like:

Pea and Ham Soup

Spinach, Lentil and Lemon Soup

Indian, Cauliflower, Potato and Mung Dhal Soup

Cauliflower and Potato Soup

Slow Cooked Lamb Shank and Barley Soup with Gremolata

Pumpkin and Root Vegetable Soup

Home-made Miso Ramen

Chicken Noodle Soup

When we’re rying to cut down on processed and packaged food, this doesn’t just mean just ditching the packets of gummy lollies and  cheezels. It means looking at each meal and finding simple, healthful replacements to ensure we are nourishing our bodies and souls.

When it comes to breakfast, it’s important to #thinkoutsidethecerealbox and replace with quick and delicious real food breakfasts recipes like these…

Banana & Buckwheat Pancakes by Mamacino

Carrot Cake Pancakes by Well Nourished

Sweet Cinnamon Omelette by The Holistic Ingredient

Miso Paste Toast by Wholesome Cook

Lemon and Blueberry Bread by Mummy Made It

Creamy Dairy-Free Porridge by Alternative Chef Kitchen

Spiced Quiona Porridge by Brenda Janschek Health and Lifestyle

Home-made Baked Beans with Ham by Natural New Age Mum

Apple Pie Rice Pudding by A Healthy Mum

Superfood Black Rice Pudding by Nourishing Hub

Mexican Egg Scramble by Eat, Drink, Paleo

Shakshouka with Tomatoes, Feta and Peppers by Yummy Inspirations

Sweet Potato and Apple Hash by Barefoot Kitchens

Baked Eggs by Lisa Corduff

Enjoy!

Bren x

So when I found some “need to be used” coconut cream and ginger in the fridge, I decided to throw it into the batch of rice I was cooking that night. The end result was a delicious and subtley infused rice.

This rice was perfect with a simple red kidney bean, sweet potato and kale casserole for dinner and with the leftovers I made a winter-warming rice porridge for breakfast.

So keep in mind this recipe made enough rice for 1 dinner and 2 breakfasts for a family of 4 (or 2 dinners & 1 breakfast).

If you decided to cook only 1 cup of rice, then add 1 cup of water and 1 cup of coconut cream.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Basmati rice
Coconut cream
Chia seeds
Sunflower seeds
Cinnamon
Vanilla powder
Raw honey or maple syrup or coconut sugar
Cashews
Coconut flakes
Brown rice syrup

Here’s what I did…

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Coconut & Ginger Infused Rice Porridge

Author Brenda Janschek

Ingredients

• 2 cups basmati rice
• 2 cups water
• 1 cup coconut cream
• 3 big slices of ginger
• 1 cup of chia seeds
• A good handful of sunflower seeds
• Both are quite neutral tasting for difficult for the kids to detect, otherwise you could grind them up
• 2 teaspoons of cinnamon
• 1 teaspoon of vanilla powder
• 1 tablespoon of raw hone pure maple syrup or coconut sugar for serving
• ½ cup almond flakes
• ½ cup cashews
• ½ cup coconut flakes
• 1 tablespoon brown rice syrup honey or maple syrup

Instructions

• Put the rice, water, coconut cream and ginger into a saucepan and stir.
• Bring to the boil and then turn down to low & cook for approximately 20 minutes until rice is ready.
• Discard the slices of ginger.
• You can now serve for dinner and/or save some or all for breakfast.
• In the morning put desired amount of cooked rice into a saucepan with double the amount of milk.
• Add chia seeds, sunflower seeds, cinnamon, vanilla powder.
• Put on low heat for 10 minutes to heat and absorb some of milk.
• While this is warming up heat a small to medium frying pan and toast up the almond flakes, cashews and coconut flakes in the dry pan.
• Just before the nuts were lightly toasted, added a tablespoon of brown rice syrup and stir the mixture around for a further minute.
• Serve the rice porridge in bowls, topped with the nut mixture and some slices of banana or your favourite fruit.

If you’re looking for some lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! 

Stay warm.

Bren x