Vege Ramen

  • Induction hob
  • Cooking cycle: Precise simmering (90°C)
  • Vege

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


  • 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.


 Garnish the vege ramen with black sesame seeds.

Chef's suggestion:

A boiled egg goes perfectly with ramen.

See other recipes for
FullSteam oven