Miso Ramen Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 shiitake mushrooms, fresh or dried
- 2 spring onion (s)
- 0.25 ¼ nori sheet
- 100 g tofu for soups
- 50 g bean sprouts
- 100 g ramen noodles or other e-free Asian noodles for noodle soup
- 2 cloves garlic)
- 1 tablespoon oil, neutral
- 0.25 teaspoon ¼ chilli flakes
- 600 ml vegetable stock
- 2 teaspoons miso
Print Recipe
Pin Recipe Instructions
- Soak the dried shiitake mushrooms in a little water for about 1/2 hour, then briefly bring to the boil, allow to cool and cut into strips. Just cut fresh shiitake into strips. Cut the spring onions into thin rings, the nori into strips and the tofu into cubes.
- Chop the garlic and fry in the vegetable oil. Before it turns brown, add the miso and chilli flakes and pour the vegetable stock on top.
- Cook the ramen or other noodles in boiling water according to the instructions on the package until al dente. Then drain well and divide between two large soup bowls. Top up with the miso broth and garnish generously with shiitake mushrooms, spring onions, bean sprouts, tofu and nori strips.
- This is not the original Japanese recipe, but a vegan variant.
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