Ramen noodles soup
Course: SoupsCuisine: Asian3
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 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
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.
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