Ramen noodles soup
3
10
minutes25
minutes35
minutesCould we have ramen noodles tonight, asked one of our daughters. She had travelled through Asia and longed for these tastes. I looked up several recipes in cook books and decided to try it this way. It was bulls eye. Such an amazing taste. A unique taste although I did detect my good old tahina while eating the soup. I never knew Asian cuisine also used sesame paste.
Ingredients
3 cloves garlic
4 centimeters fresh ginger
2 table spoons miso paste
2 table spoons tahina/sesame paste
700 grams shiitake
2 large carrots
2 paksoi
1,5 liter vegetable broth
180 gram ramen noodles
4 spring onions
100 gram bean sprouts
1 bouquet fresh coriander
40 gram white and black sesame seeds
4 table spoons soy sauce
preparation
- Pour the broth in a large pan on low heat. Cut the garlic and the ginger in small pieces and add to the broth.
- Mix in the miso paste and the sesame paste in the broth. Also add the soy sauce.
- Cut the mushrooms and the carrot in slices and add to the broth. Let it all cook gently for 15 minutes.
- In the meantime cook the noodels in a few minutes. Not too well done, as they will also spend some time in the soup on your plate.
- Cut the coriander leaves. Cut the spring onions. Rinse and cut the paksoi in slices and place that in every bowls.
- Add the noodles and then pour the soup over it.
- Give every bowl some spring beans, spring onions and fresh coriander. And sprinkle the sesame seeds nicely on top of it. A great extra effect and crispiness.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
How do you create a blog or a blog webpage?