Recipes › Celeriac › Celeriac and Miso Ramen with Crispy Shallots
Celeriac and Miso Ramen with Crispy Shallots
Thick ribbons of celeriac stand in for noodles in this deeply savoury Japanese-inspired ramen, where the vegetable's earthy, celery-like flavour soaks up a rich white miso and ginger broth beautifully. The celeriac is cut into wide, flat strips so it holds its shape in the hot soup without going soft, giving you something satisfying to eat rather than a flavour footnote. Crispy fried shallots and a soft-boiled egg finish it off properly.
Celeriac is usually ready October to December. More celeriac recipes, or see what to sow this month where you are.
Ingredients
- 800 g celeriac, peeled and cut into 5mm-thick flat strips, roughly 8cm long
- 4 tbsp white miso pasteor use brown miso for a deeper, saltier broth
- 1400 ml vegetable stock, hot
- 30 fresh ginger, peeled and finely grated
- 3 garlic cloves, finely grated
- 2 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 4 eggsomit for vegan version
- 3 shallots, peeled and thinly sliced into rings
- 3 tbsp neutral oil
- 4 spring onions, thinly sliced on the diagonal
- 1 tsp chilli flakes (optional)
- 2 nori sheets, cut into thin strips with scissors (optional)
Contains: celery, cereals gluten, eggs, sesame, soya.
Method
- Bring a small saucepan of water to the boil. Lower in the eggs and cook for exactly 7 minutes for a jammy, just-set yolk. Transfer immediately to a bowl of cold water, leave for 3 minutes, then peel and halve lengthways. Set aside.About 10 min
- While the eggs cook, heat the neutral oil in a small frying pan over a medium-high heat. Add the shallot rings and fry, stirring frequently, for 6–8 minutes until deep golden and crisp. Scoop onto a plate lined with kitchen paper and season with a pinch of salt. They will crisp further as they cool.About 8 min
- In a large saucepan, warm the sesame oil over a medium heat. Add the grated ginger and garlic and stir for 1 minute until fragrant — do not let it colour.About 1 min
- Pour in the hot vegetable stock and soy sauce. Bring to a gentle simmer, then spoon the miso paste into a small bowl, ladle in about 100ml of the hot broth, and whisk until the miso is completely dissolved. Pour the miso mixture back into the pan and stir to combine. Do not boil the broth after this point, as hard boiling degrades the miso.About 3 min
- Add the celeriac strips to the broth. Simmer gently for 5–6 minutes until the celeriac is just tender when pierced with a knife but still has a little bite — you want texture, not mush.About 6 min
- Divide the celeriac and broth between four deep bowls. Place two egg halves in each bowl, then top with the crispy shallots, spring onions, nori strips if using, and a pinch of chilli flakes. Serve immediately.
Tips
- Cut the celeriac strips as evenly as you can — uniform thickness means they cook at the same rate. A mandoline on its widest setting is ideal if you have one, but a sharp knife and a bit of patience works fine.
- The miso must never boil after it goes in. Add it off the heat or at the lowest possible simmer, or you lose the complex fermented flavour that makes the broth worthwhile.
- Peel and cut the celeriac into a bowl of cold water with a splash of lemon juice if you're prepping ahead — it browns quickly once exposed to air.
Ring the changes
- Add 100g of firm tofu per person, cubed and pan-fried until golden, for extra protein if you're leaving out the eggs.
- Stir a tablespoon of tahini into the miso mixture before adding it back to the broth for a richer, slightly nutty broth — it works brilliantly with the celeriac.
Keeping it
The broth keeps well in the fridge for up to 3 days. Store the celeriac strips, broth, and toppings separately. Reheat the broth gently without boiling, then add the celeriac and warm through for 2 minutes. Crispy shallots will soften overnight — re-fry them for 2 minutes if you want them crisp again.
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