Vege Ramen
Ingredients (serves 4)
- Water 1.5 l
- Shitake mushrooms 60 g
- Miso paste 1 tbsp
- Soy sauce 1 tbsp
- Mirin sauce 1 tsp
- Pinch of salt, pepper and chilli flakes
- Nori 50 g (one small pack)
- Asian noodles
- Tofu 50 g
- Sesame oil 2 tbsp
- Carrots 30 g
- Pickled ginger 70 g
- Chives 10 g
- Pak choi 2 leaves
- Handful of bean sprouts
- Sesame to garnish
Method:
- Boil water and scald Shitake mushrooms.
- Turn on the "low heat" cooking cycle (90°C) on your Amica induction hob.
- Add hot water, scalded mushrooms, miso paste, soy sauce, sesame oil and mirin sauce to a pot.
- Simmer the whole thing on a "low heat" for 25 minutes.
- Place the cooked noodles in a bowl, add the sliced tofu, nori, carrots.
- Add pak choi leaves, bean sprouts, chopped chives, ginger.
- Add spices to taste - pepper, chilli flakes and salt.
- Then pour in the broth.
Serving:
Garnish the vege ramen with black sesame seeds.
Chef's suggestion:
A boiled egg goes perfectly with ramen.
See other recipes for
FullSteam oven
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