• Miwa

EASY HEALTHY RAMEN




 

<EASY HEALTHY RAMEN/ヘルシービーガン拉麺>


▶vegan


<Yield> 1 serving


<Prep time> 6mins( It doesn't include the time for soaking kombu and dried shiitake mushrooms)


<Cook time> 8 mins


<Ingredients>


Ramen Soup

water 600ml

4 pieces dried shiitake mushroom

10cm kombu

1 tbsp cooking sake

1 tsp soup stock powder/ bouillon cube

1 tsp shio koji/ ⅛ tsp salt

1 tsp soy sauce

¼ tsp grated garlic

½ tsp grated ginger

1 tsp toasted sesame oil


Noodle

1 serving (100g) ramen noodle/ rice noodle/ udon noodle


Toppings

½ cup beans sprout( 80g)

½ cup spinach (50g)

1 tbsp chopped spring onion

½ sheet nori seaweed

1 tsp toasted sesame seeds



<Directions>


1: Soak kombu and dried shiitake mushrooms in water and let it sit in the fridge overnight. When the shiitake mushrooms are fully hydrated, remove it from the broth, but keep the kombu.


2: To the pot, add kombu shiitake broth ( step1). Just before it comes to a boil, remove kombu from the pot. Add cooking sake and soup stock powder. Once it comes to a boil,off the heat. Add shiokoji, soy sauce, grated garlic and grated ginger.


3: Cook ramen noodles according to the package instructions. Prepare your favorite toppings.


4: Pour your soup into the bowl. Make sure the soup is hot. Add cooked noodles. Drizzle toasted sesame oil. Garnish your favorite toppings .


<Miwa’s tips> ※Watch more on YouTube!


1: Depending on the kind of soup stock powder you opt for, the sodium content differs . Feel free to adjust the taste by adding more or less soy sauce at the end.


2: if you want to make it ahead of time, the soup will last 2-3 days in the fridge. The noodles should be cooked just before serving.


3: Feel free to add your choice of toppings.


<Storage time>


Keep soup, noodle and topping separately in an air-tight container in the fridge for 3 days.



JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th!

shiokoji, mirin, soy sauce, Dashi, and Natto koji paste. Everything is vegan!




2022/11/19 MIWA








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