This vegetarian japanese ramen noodle dish is super easy to make and takes only 30 minutes. With a simple hack of using store bought vegetable broth, it’s very easy to pack your soup with a bunch of flavour. Within half an hour you have your own delicious bowl of steaming ramen noodles on the table.
Ingredients (for 5 generous bowls):
– 2 onions
– 1 thumb-sized piece of ginger
– 2 cloves of garlic
– 150 gr / 5 oz oyster mushrooms
– 100 gr / 3.5 oz shiitake mushrooms
– 2 tbsp Miso paste
– 2 liters / 8 cups vegetable broth or soup
– 1 tbsp soy sauce
– 1 tsp chili flakes
– 250 gr / 8.5 oz Bok choy
– 450 gr / 16 oz ramen noodles
For the toppings (per bowl):
– 1 soft boiled egg (6 minutes)
– 2 tbsp sweet corn
– 2 tbsp bean sprouts
– Sesame seeds (optional)
Method:
– Finely chop the 2 onions, and grate the ginger. Gently saunte both with some oil in a soup pan until the onions become translucent.
– In the meantime, cut or tear the mushrooms into bite size pieces.
– When the onions are translucent, grate in the garlic as well and let cook for a minute. Then, add your mushrooms and sauté until golden.
– Add the miso paste and stir until it’s melted into a paste. Then add the vegetable broth.
– Add the soy sauce and chili flakes and let boil for 15 minutes.
– In the meantime, boil one egg per bowl until soft boiled, about 6 minutes.
– Cut the ends off the bok choy and add to the soup and continue to cook for 5 minutes. In the same time, add the ramen noodles to some boiling water and cook according to the package instructions.
– To finish the dish, place the cooked noodles in a bowl, ladle over some of the soup and add the egg sliced in half, sweet corn, bean sprouts, and finish with some sesame seeds.
– Enjoy!
Original Source Can Be Found Here
