Roast Broccoli & Sesame Ramen Noodle Bowls

Even as the days get brighter, a comforting bowl of ramen remains a go-to staple. This recipe puts versatile broccoli center stage, roasting the florets until they are charred and crisp to bring out a deep, nutty sweetness that pairs perfectly with a rich miso dressing.

Ingredients you’ll need:

• The veg: 1/2 head of organic broccoli (broken into florets), 1 large white onion (finely sliced), and 2 radishes (thinly sliced).
• The protein & noodles: 200g ramen or dried egg noodles and 2 large organic eggs.
• The dressing: 3 tbsp sesame oil, 1 tbsp brown miso, 1 small garlic clove (crushed), 2 tsp brown sugar, a pinch of chilli flakes, and 1–2 limes (juiced).
• The garnish: 1 tbsp sesame oil (for roasting), 1 tbsp sesame seeds, and crispy chilli oil (optional).

How to prepare it:

• Preheat: Set your oven to 220°C / 200°C fan.
• Roast: Toss the broccoli florets with 1 tbsp sesame oil, sesame seeds, and a pinch of salt. Spread onto a tray and roast for 15–20 minutes until charred and tender.
• Boil: Bring a pan of water to the boil. Carefully add the eggs and cook for exactly 6 minutes and 30 seconds. Immediately plunge them into ice water for 3 minutes before peeling and halving
  
• Whisk: In a large bowl, whisk together all the dressing ingredients (miso, sesame oil, garlic, sugar, chilli flakes, and lime juice) until smooth.
• Cook: Boil the noodles according to the packet instructions. Drain well and immediately toss them in the bowl with the dressing to coat.
• Assemble: Divide the dressed noodles between two bowls. Top with the charred broccoli, sliced white onions, radishes, and the soft-boiled egg halves.

Serve:

Finish with an extra sprinkle of sesame seeds and a spoonful of crispy chilli oil if you like a bit of heat. This is a textured bowl that makes the most of fresh brassicas and store-cupboard Japanese staples.