Ramen noodles soup

0 from 0 votes
Recipe by Damaris Beems Course: SoupsCuisine: Asian




Cooking time


Total time



Could 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.


  • 3 cloves 3 garlic

  • 4 centimeters 4 fresh ginger

  • 2 table spoons 2 miso paste

  • 2 table spoons 2 tahina/sesame paste

  • 700 grams 700 shiitake

  • 2 large 2 carrots

  • 2 2 paksoi

  • 1,5 liter 1,5 vegetable broth

  • 180 gram 180 ramen noodles

  • 4 4 spring onions

  • 100 gram 100 bean sprouts

  • 1 bouquet 1 fresh coriander

  • 40 gram 40 white and black sesame seeds

  • 4 table spoons 4 soy sauce


  • 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

1 Comment

Submit a Comment