vegan Umami Ramen
A delicious vegan ramen noodle soup full of umami and healthy ingredients.
Servings: 4 portions
Ingredients
Broth
- 1-2 Tbsp sesame oil
- 2 big Onions
- 2-3 garlic cloves
- 1 piece ginger (ca. 3-4 cm)
- 30 gr dried shitake mushrooms
- 2 l water
- 4 tsp Knorr UMAMI
- 4 tsp bouillon powder/paste
- 4 Tbsp tamari- or soy sauce
- 4 tsp white Miso paste
Toppings
- 500 gr vegan ramen noodles
- 2 pieces Pak Choi
- 1 can organic corn
- 2 carrots
- 250 gr fresh shitake mushrooms
- sprouts, cress, spring onions
- 250 gr Tofu firm
- 1 tsp starch
- 1 tsp Knorr Umami
- 2-3 Tbsp tamari- or soy sauce
- 2 Tbsp sesame oil
Instructions
Broth
- Peel onions and cut roughly, chop garlic and ginger
- Heat the oil in the pan and sauté the onions, garlic and ginger
- Add the dried mushrooms and fry briefly
- Add the water and add the spices (except for the miso paste)
- Boil briefly and then simmer over low heat and covered 1-2 hours
- Sift and just put the broth back in the pot, stir in the Miso paste and, if necessary, season with Knorr UMAMI
Topping
- Prepare the Ramen noodles according to the package instructions
- Slice the carrots, quarter the pak choi and add to the ramen cooking water and blanch briefly
- Dice the tofu, mix with the starch and the umami spice and bake in the sesame oil - remove
- Fry the shitake mushrooms in the tofu pan and add some tamari- or soy sauce
- Divide the broth into bowls and add the toppings as desired - serve with sprouts, sesame seeds and spring onions