Food & Drink

Extra-Ordinary Pesto Ramen

This dish is inspired by a stunning Bon Appetit Miso Pesto recipe that I stumbled on a few months ago. It takes your classic Italian pesto and adds an Asian twist by changing the primary herb from basil to coriander and adding white miso paste, ginger and sesame oil. The result? An extra-ordinary green, flavour bomb!
While this recipe calls for spinach and coriander, you can really use the same principles to take advantage of any leftover herbs you might have in the fridge. I love any recipe that prevents food wastage and this is certainly one of them. You simply take a bunch of flavourful greens, add a tablespoon of miso, some olive oil, sesame oil, grated ginger, lemon juice and garlic, pack them into a blender and mix. It all comes together in about the time it takes to boil a pot of water for your ramen!
I have chosen to use white miso or Shiro miso for this recipe. White miso, also known as sweet miso is fermented for a shorter period of time in a lower concentrate of salt and has a milder flavour profile than its darker counterparts.  It has a delicate taste that is easily adaptable and works especially well in sauces.
In my rendition of this miso pesto ramen I have added a handful of toasted slivered almonds for crunch and finished it off with a soft-boiled egg for some extra protein. I’ve combined this pesto with ramen, but the genius of this recipe is that the pesto pairs perfectly with almost anything. Think of it as a sauce that you can use with any of your dishes. It goes beautifully with grilled chicken or prawns and it makes a delightful salad dressing too.
The ingredients for this dish have mainly been sourced from Tokyo Mart and LoSurdos. I can’t tell you how much I enjoy browsing Tokyo Mart and discovering new foods, exciting condiments, noodle varieties and exotic mushrooms. Tokyo Mart is the leading retail shop of Japanese groceries and it can only be found at Northbridge Plaza. My new favourite condiment for a spicy kick is Momoya Rayi Chilli Oil with Fried Garlic. Be sure to check it out!

- Rey Vakili



2 x 200 gram packs of fresh or frozen ramen (Tokyo Mart)
1 tablespoon grated ginger (LoSurdos)
2 spring onion (LoSurdos)
1 garlic clove peeled
1 ½ cup coriander with stems (LoSurdos)
4 cups baby spinach (LoSurdos)
½ cup olive oil or grapeseed oil
1 tablespoon White Miso or Shiro Miso (Tokyo Mart)
2 teaspoon sesame oil (LoSurdos)
2 teaspoon lemon juice
2 eggs (soft-boiled)
1 teaspoon white sesame (Tokyo Mart)
Pinch of black sesame seeds (Tokyo Mart)
20 grams salted butter
3 tablespoons slivered almonds, toasted (My Wellness)
Optional to top off: Momoya Rayi Chilli Oil with Fried Garlic (Tokyo Mart)



1. First prepare your soft-boiled eggs and slivered almonds. Place eggs into pot of water and bring to a boil. When water is bubbling start your timer. I like 4-minute eggs. 4-minute eggs will be soft-boiled with a creamy yolky centre. After four minutes remove eggs and cool under cold water. Peel and set aside. In a small fry pan toast your slivered almonds till golden brown. Set aside.

2. In a blender, add 1 ½ cup of coriander, 4 cups of spinach, 1 peeled garlic clove, 1 heaped tablespoon of white miso, 2 teaspoon lemon juice, 2 teaspoon of sesame oil, ½ cup of olive oil, 2 spring onion and blend until mixture is smooth. Season with salt and set aside.

3. Bring a large pot of water to a rapid boil. Place frozen ramen in boiling water and cook for 2 minutes. Drain water and place in a large mixing bowl.

4. Add butter while noodles are still warm and toss till butter melts. Add pesto sauce and slivered almonds and toss till well mixed. The ramen will resemble a vibrant green. Serve with halved soft-boiled eggs and a sprinkle of sesame seeds.