Vegan ramen

Vegan ramen

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 312 kcal
, Fat: 4 g
, Carbohydrate: 55 g
, Protein: 14 g

It’s actually the noodles that go by this name. However, ramen is usually used to refer to the entire soup dish. This is in a league of its own in Japan. The Japanese experiment with the broth for a long time and with a great deal of passion in order to get the best results. Here in Europe, we can get away with cheating a little and serving much simpler versions.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stock

a little peanut oil
1 onion, cut into thin slices
2 garlic cloves, squeezed
1 litre vegetable bouillon
2 tbsp miso paste

Ramen

100 g mixed mushrooms (e.g. oyster, shiitake, button)
4 pak choi, halved lengthwise
200 g rice noodles
400 g silken tofu, cut into pieces
1 bunch coriander, torn into pieces
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How it's done

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Stock

Heat the oil in a pan. Briefly fry the onion and garlic. Pour in the stock, bring to the boil, stir in the miso paste.

Ramen

Add the mushrooms to the stock, simmer for approx. 5 mins. Add the pak choi and noodles, simmer until the noodles are al dente. Serve the ramen in deep bowls with the tofu and coriander.

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