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.
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:
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How it's done
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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