Cold ramen bowl with miso & ginger dressing

Name: Cold ramen bowl with miso & ginger dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp rice syrup; 200 g smoked tofu; 4 leaf nori sheets; 1 garlic cloves; ½ tsp ginger; 1 bunch radishes; 50 g sugar snap peas; 1 spring onions incl. green parts; 15 g Micro greens (e.g. aromatic); 1 tsp mustard; 1 tbsp lime juice; ½ dl rapeseed oil; ½ tsp sesame oil; 400 g ramen noodles; 3 tbsp miso paste; 1 tbsp sesame seeds

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Ramen noodles
400 g	ramen noodles
	water, boiling

Dressing
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

Bowls
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 leaf	nori sheets, cut into pieces
1 tbsp	sesame seeds

How it's done

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.

Dressing

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.

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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