RECIPE NOTE: The combination of super-fluffy white bread, crisp chilled cabbage, crunchy deep-fried katsu and salty, sweet and sour tonkatsu sauce makes this simple sandwich an incredibly comforting meal.
SPICED VEGIE RAMEN
SERVES 4
500g fresh thin ramen noodles
2 tsp vegetable oil, plus ¼ cup (60ml) extra
8 garlic cloves, thinly sliced lengthways
500g mixed mushrooms (we used shiitake, King brown, enoki and shimeji)
1 red onion, cut into thin wedges
½ cup (160g) shiro (white) miso
4cm piece fresh ginger (20g), peeled, cut into thin matchsticks
8 cups (2L) salt-reduced vegetable stock
2 tbs rice wine vinegar
2 tbs chilli oil, plus extra to serve
2 bundles (6 pieces) mixed baby Asian greens
2 corn cobs, husk and silk discarded, kernels removed
4 large eggs, soft-boiled, halved
Bring a large saucepan of water to the boil over high heat. Add noodles and gently separate noodles using a fork while water comes back to the boil. Boil for 30 seconds or until noodles are just cooked, then drain and refresh under cold running water. Drain well, then toss through 2 tsp oil and set aside in strainer set over a bowl. Wipe pan clean.
