Cold ramen bowl with miso & ginger dressing

Cold ramen bowl with miso & ginger dressing

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 566 kcal
, Fat: 17 g
, Carbohydrate: 80 g
, Protein: 22 g

There’s nothing better than a warm bowl of ramen in winter. However, noodle bowls can also make for a fresh, light lunch in summer. The miso & ginger dressing gives this cold ramen salad an umami flavour. Simply add whatever is in season. Crunchy, spicy radish and micro greens are perfect for early summer.


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

Ramen noodles

400 g ramen noodles
water, boiling


1 tsp mustard
1 tbsp lime juice
½ dl rapeseed oil
½ tsp sesame oil
3 tbsp miso paste
1 tsp rice syrup
1 garlic clove, squeezed
½ tsp ginger, finely grated


1 bunch radish, thinly sliced
50 g sugar snap peas, cut into thin slices
1 spring onion incl. green part, cut into thin rings
200 g smoked tofu, cut into slices approx. 5 mm thick
15 g Micro greens (e.g. aromatic)
4 leaves nori sheets, cut into pieces
1 tbsp sesame seeds
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How it's done

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Ramen noodles

Cook the ramen noodles in boiling water until al dente (as per the packet instructions), drain, rinse in cold water, drain again and set aside.


Mix the mustard with all the other ingredients up to and including the ginger, mix half of the dressing with the noodles, serve in bowls.


Top the noodles with the radish and all the other ingredients up to and including the tofu and micro greens, drizzle with the remainder of the dressing. Garnish the bowls with the nori and sesame seeds.

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