Veggie Ramen
35—40 Min
Yum! Take a look at this nourishing vegetarian ramen with a rich miso-sesame broth, served with noodles, soft eggs, mushrooms and fresh vegetables - exactly what we need on a cold winter’s day.
Ingredients 2 Portions
For the broth
- 1 tbspsesame oil
- 2 tspGarlic Granules
- 1 tspGinger, Ground
- 0.25 tspTurmeric, Ground
- 1 tbspmiso paste
- 1 tsppeanut butter
- 0.5 tsptahini
- 1 tbspsoy sauce
- 500 mlwater
For the ramen
- 2 eggs
- 200 gramen noodles (or other thin noodles)
- 1 tbspsesame oil
- 100 gshiitake mushrooms, sliced
- 80 gbaby spinach
- 120 gsweet corn (canned)
- Sesame seeds, for serving
Preparation
- 1
In a small bowl, mix the granulated garlic with 2 tbsp water and let it hydrate for 1 minute. Heat the oil in a pan, then add the garlic paste, ginger and turmeric. Fry for 1 minute until fragrant.
- 2
Add the miso paste, peanut butter and tahini, stir and cook for 1 minute. Pour in the water and soy sauce, bring to a boil, then reduce the heat and simmer covered for 15 minutes.
- 3
Meanwhile, cook the eggs (soft-boiled works best for ramen, 6–7 minutes). Peel and halve them. Cook the ramen noodles according to the package instructions, drain and set aside.
- 4
Heat sesame oil in a pan, add the shiitake mushrooms and fry for 4–5 minutes until browned. Remove from the pan, then add the spinach to the same pan and cook until wilted.
- 5
Place the cooked noodles in deep bowls. Pour over the hot broth, then top with mushrooms, egg halves, corn and spinach. Sprinkle with sesame seeds and serve.
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