Gaijin Miso Ramen

By: Jessica Hose

1 Bundle of Hakubaku Organic Ramen
1 Egg
60(ish) grams of pre-cut coleslaw mix, which includes red cabbage, green cabbage & carrots (Coles & Woolworths both sell this)
1/2 cob of corn kernels
1 serving of your fave instant Miso Soup
Splash of coconut oil

Konnichiwa! My sincerest apologies to Japanese cooking for making this very gaijin version of ramen.. gomennasai. But it makes a quick and oishi lunch.
Boil the tamago (aka: egg)! Get a saucepan, put the egg in it, fill it with cold water to cover the egg and set it on full heat. Pro tip: swoosh it around gently so the yolk cooks in the middle. As soon as the water comes to the boil, turn the heat to low and set a timer for 4min, leaving the egg in the hot water.
Cook veggies! While the egg is doing its thing, put a little splash of coconut oil in a pan and set it to low heat. Put the pre-cut coleslaw mix in the pan, cut the kernels off the corn cob and put them in there too. Mix it around a little and leave it to cook while you move onto the next steps.
Make miso soup! Boil the kettle, put the instant Miso in your bowl and make that as per instruction on the packet.
Cook ramen! When the timer is up on your egg, take it out of the hot water and run it under the tap in cold water. Turn the heat back up to full on your saucepan and put the bunch of Hakubaku Organic Ramen, set the timer again for 4min. While you wait for that, Peel the shell off your boiled egg and cut into slices.
Assemble your bowl! When the ramen is ready, drain that and put some in your miso soup bowl — half or all of it, depends how hungry you are. Your veggie mix is ready by now, put that all into your bowl and top it off with the egg slices.
Itadakimasu! Enjoy!