Vegetable Miso Ramen

⏱ 40 min · 🍽 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 1.2 l vegetable stock
  • 80 g white miso
  • 300 g ramen noodles
  • 4 piece egg
  • 150 g shiitake mushrooms
  • 150 g pak choi
  • 2 piece spring onion
  • 20 g fresh ginger
  • 20 ml soy sauce
  • 10 g sesame seeds

Zubereitung

  1. Lower the eggs into boiling water, cook until just soft-set, then chill and peel them carefully to protect the tender centre.
  2. Heat the vegetable stock with grated ginger and soy sauce and let the quartered shiitake steep. Dissolve the miso in a little stock and stir it in, keeping the broth below a boil.
  3. Cook the ramen noodles as per the packet and divide them between four bowls. Wilt the pak choi briefly in the broth.
  4. Ladle the hot miso broth with mushrooms and pak choi over the noodles, top with the halved eggs and finish with spring onion rings and sesame.
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Vegetable Miso Ramen
📖 Culinse
soupvegetarianasian

Vegetable Miso Ramen

Comforting ramen built on a deep miso broth with silky noodles and a jammy soft-boiled egg. Shiitake, spring onion and sesame round out the bowl..

⏱

Kochzeit

40 min

🍽

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

405 kcal

Kalorien

18 g

Eiweiß

14 g

Fett

52 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~5,90 € · ~1,50 €/Portion
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Zubereitung

  1. 1

    Lower the eggs into boiling water, cook until just soft-set, then chill and peel them carefully to protect the tender centre.

  2. 2

    Heat the vegetable stock with grated ginger and soy sauce and let the quartered shiitake steep. Dissolve the miso in a little stock and stir it in, keeping the broth below a boil.

  3. 3

    Cook the ramen noodles as per the packet and divide them between four bowls. Wilt the pak choi briefly in the broth.

  4. 4

    Ladle the hot miso broth with mushrooms and pak choi over the noodles, top with the halved eggs and finish with spring onion rings and sesame.