Miso Ramen with Air-Fried Cauliflower & Shiitakes

• 2 servings ramen noodles
• 1 small head cauliflower, cut into bite-sized florets
• 150g shiitake mushrooms, sliced
• 2 eggs, at room temperature
• 2 tbsp miso paste (white or red)
• 1 liter water
• 2 vegetarian stock cubes
• 1 tbsp soy sauce
• 1 tbsp mirin
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 2 tbsp sesame oil (divided)
• 2 green onions, finely sliced for garnish
• Chilli flakes or sriracha (optional)
• Pinch of salt

1. Toss cauliflower florets with 1 tbsp sesame oil and a pinch of salt.
2. Place them in the air fryer at 200°C for 12–15 minutes, shaking halfway through, until charred and golden.
3. Bring a small pot of water to a boil, carefully lower 2 eggs into the water, and simmer for exactly 6 minutes and 30 seconds.
4. Immediately transfer eggs to an ice bath, then peel and slice them in half once cooled.
5. Heat 1 tbsp sesame oil in a large pot over medium heat, add 150g sliced shiitake mushrooms, and cook for 5 minutes until browned.
6. Add 3 cloves minced garlic and 1 tsp ground ginger, stirring for 1 minute until fragrant.
7. Pour 1 liter water into the pot with the mushrooms and add 2 vegetarian stock cubes, bringing to a gentle simmer.
8. In a small bowl, whisk 2 tbsp miso paste with a ladle of the warm broth until smooth, then pour back into the pot with 1 tbsp soy sauce and 1 tbsp mirin.
9. Keep broth on low heat without boiling vigorously.
10. In a separate pot of boiling water, cook 2 servings of ramen noodles according to package instructions, then drain well.
11. Divide noodles between two deep bowls and ladle the hot miso broth and mushrooms over them.
12. Top each bowl with air-fried cauliflower, halved soft-boiled eggs, and sliced green onions.
13. Drizzle with extra sesame oil or chilli flakes if desired.

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