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🍲 Vegetarian Ramen Soup

385 kcal · 30 min · 4 servings

Ingredients

• 150 g Broccolini
• Salt
• 2 Eggs
• 2 Carrots
• 4 Shiitake mushrooms
• 3 Spring onions
• 70 g Bamboo shoots
• 2 Garlic cloves
• 20 g Ginger root
• 4 tbsp Mirin (rice wine)
• 3 tbsp Sake (or dry white wine)
• 5 tbsp Miso paste (15 g each)
• 1 tbsp Lime juice
• 1 tbsp Chili sauce
• 1.5 l Vegetable broth
• 250 g Ramen noodles
• 100 g cooked baby corn
• Shichimi Togarashi (Japanese spice blend)
• 1 sheet Nori seaweed
• Pepper
• Rice vinegar

Instructions

1. 1. Prepare the broccolini, wash thoroughly, and cut into 5–6 cm pieces. Cook in boiling salted water for 1–2 minutes, then drain and let cool. Boil the eggs in bubbling water for about 6 minutes until jammy, then let cool and peel.
2. 2. Meanwhile, peel the carrots and cut into thin strips. Clean the shiitake mushrooms and slice them. Clean the spring onions, finely chop the white parts, and cut the green parts diagonally into rings or strips. Rinse the bamboo shoots, drain, and dice finely.
3. 3. For the miso mixture, peel the garlic and ginger; dice the garlic finely and grate the ginger. Mix both with mirin, sake, miso paste, lime juice, and chili sauce.
4. 4. Warm the broth. Stir in the miso mixture and simmer on medium heat for 2–3 minutes. Cook the ramen noodles in salted water for about 3 minutes until al dente according to package instructions; then drain and serve in bowls.
5. 5. Add the broccolini, corn, bamboo shoots, spring onions (except some green parts), carrot strips, and mushrooms. Halve the eggs lengthwise, sprinkle with Shichimi Togarashi, and place in the bowls. Toast the nori sheet in a hot pan on low heat for 1 minute, then cut into squares.
6. 6. Season the vegetarian ramen soup with salt, pepper, and rice vinegar, and pour over the noodles and vegetables. Garnish with the nori squares and sprinkle with the remaining spring onion greens.

Nutrition per serving

• kcal: 385
• Protein: 18 g · Fett/Fat: 6 g · Carbs: 62 g