How to make:

Ramen

Simple Miso Soup with yummy Topping

Vegan

Prep Time
10 Minutes

Total time
30 Minutes

Ramen has been one of my go-to meals the last few weeks, I basically went from “I’ve never tried this” to “let’s have this every week”. I was really surprised how easy it is to make a super delicious miso soup and then create the popular Ramen with different toppings. The inspiration for this dish comes from the desire to finally try it and from spending a lot of time in Asian supermarkets. Quick disclaimer that I in no way claim this is an authentic recipe😉 But it tastes very good, which is enough for me. Of course, the dish becomes even better with homemade vegetable soup. However, you can't go wrong with store-bought soup. I really recommend taking the time to look at all the special things Asian supermarkets have to offer, get unknown ingredients and just experiment. Different kinds of mushrooms, lotus root, vegetables - just anything that tastes good. You can also add a hard boiled egg if you like. I love having my Ramen with some sweet and sour sauce. Enjoy!

Ingredients for Ramen (2 servings):

2 Garlic Cloves
1 Spring Onion
500ml Vegetable Stock
2 Carrots
1tbsp Light Miso Paste
300g Soft Tofu
100g Enoki Mushrooms
1 Bok Choy
400g Udon Noodles (cooked)
Seaweed
Oil
Soy sauce

Nutritional values per serving

Kcal 535

Protein 24g

Carbohydrates 70g

Fat 15g

2 Garlic Cloves · 1 Spring Onion · Oil · 500ml Vegetable Stock · 2 Carrots

Start by finely chopping the garlic and a piece of the spring onion and fry them in some oil. Then add the vegetable stock, 500ml of water and the carrots. Bring the soup to a boil and then simmer.

1tbsp Miso Paste · Seaweed

After about 15 minutes, stir in the miso paste. Cut up the seaweed and add it as well. Cut and prepare the tofu and the rest of the toppings. Once the carrots are soft, remove and cut into pieces.