Ramen noodles with herb & miso pesto

Ramen noodles with herb & miso pesto

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 239 kcal
, Fat: 1 g
, Carbohydrate: 47 g
, Protein: 8 g


4 people


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


1 ½ bunches Thai basil, roughly chopped
1 ½ bunches coriander, roughly chopped
water, boiling
2 sticks lemongrass, core roughly chopped
1 garlic clove
2 cm ginger, cut into pieces
1 ½ tbsp miso paste
1 tbsp rice vinegar
¾ dl water
½ tsp salt

Ramen noodles

250 g ramen noodles
salted water, boiling

Herb salad

20 g Micro Greens
½ bunch Thai basil, leaves torn off
½ bunch coriander, leaves torn off
1 organic lime, cut into wedges
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How it's done

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Blanch the basil and coriander in boiling water for approx. 20 secs., refresh immediately in ice-cold water, drain. Gently squeeze out the herbs, place in a blender. Add the lemongrass and all the other ingredients up to and including the salt, puree until smooth.

Ramen noodles

Cook the ramen noodles in boiling salted water for approx. 4 mins., drain and return to the pan. Stir in the pesto, heat gently.

Herb salad

Mix the micro greens, Thai basil and coriander. Plate up the noodles, add the herbs, serve with the lime wedges.

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