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Aromatic peanut ramen with fresh vegetables and soft-boiled egg in spicy broth.
#gluten-free
#lactose-free
Ingredients
For the ramen:
-
some fresh ginger
-
1
garlic clove
-
1
tbsp oil (sesame, peanut or neutral)
-
2
tbsp soy sauce (gluten-free)
-
1
tbsp raw cane sugar
-
1
tbsp miso paste, gluten-free
-
0.5
tsp curry paste
-
2
tbsp peanut butter
-
1
Liter vegetable broth (or Japanese broth dashi)
-
2
Packs of
KOMEKO RAMEN
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2
Eggs
-
100
g sugar snap peas
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1
Pak Choi
-
1
Carrot
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125
g brown mushrooms or porcini mushrooms
Preparation
- Roast ginger and garlic
Peel and chop the ginger and garlic. Heat the oil in a large pot or wok. Sauté the ginger and garlic. - Prepare the sauce
Deglaze with soy sauce. Stir in the sugar, miso paste, curry paste, and peanut butter. Pour in the broth and simmer for about 20 minutes. - Prepare vegetables
In the meantime, wash and trim the vegetables. Cut the snow peas and bok choy into strips. Peel the carrot and slice it thinly along with the mushrooms. - Boil eggs
Boil eggs for about 4-5 minutes until soft-boiled (time depends on size), rinse with cold water, peel and set aside. - Cooking vegetables
Simmer the vegetables in the broth for about 3 minutes. - Cooking ramen
Add KOMEKO RAMEN to 1-1.5 liters of boiling salted water, simmer for 2 minutes, drain, and place in 2 soup bowls. - Arrange and serve
Pour in the broth and vegetables. Halve the eggs, serve them on top of the soup, and enjoy!
Our tips:For a fresh touch, you can season the soup with a little lime juice. If you're using Japanese broth called dashi, you can add 1 tablespoon more soy sauce to the soup.
