Ingredients:
2 packets of plain ramen noodles 1 cup shredded chicken or tofu (optional)1 carrot, thinly sliced½ cup corn kernels1 handful of spinach or bok choy½ cup mushrooms, sliced4 cups vegetable or chicken stock1 tbsp soy sauce1 tsp sesame oil1 tsp miso paste (optional)A few drops of natural food colourings:Pink: beetroot juiceBlue: butterfly pea flower teaSpring onions, sliced, for garnishBoiled eggs, halved (optional)Nori sheets (seaweed), torn (optional) Instructions:
COOK THE NOODLES: Bring a pot of water to the boil. Split the water into two small pots. Add a few drops of beetroot juice to one and butterfly pea flower tea to the other. Cook half the noodles in each pot until soft. Drain and set aside.
PREPARE THE BROTH: In a large pot, heat sesame oil over medium heat. Add…
