Vegetable Miso Ramen

⏱ 40 min · 🍽 4 Servings · 🧂 10 Ingredients

Ingredients

  • 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

Instructions

  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..

⏱

Cook time

40 min

🍽

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

405 kcal

Calories

18 g

Protein

14 g

Fat

52 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.90 · ~€1.50/serving
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Instructions

  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.

Vegetable Miso Ramen Recipe | Culinse