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Spicy miso broth with ramen, pak choi, mushrooms, and tofu – vegan, gluten-free, and wonderfully aromatic.
#gluten-free
#vegan
Ingredients
-
500
ml vegetable stock
-
300
ml water
-
1
Pak Choi (medium or 2 mini Pak Choi)
-
100
g oyster mushrooms or shiitake mushrooms
-
2
Packs of
KOMEKO RAMEN
-
2
tsp miso paste
-
2
tsp tahini sesame paste
-
200
g tofu
-
1
tsp sesame seeds
-
Chili oil (optional)
Chili oil (optional)
-
fresh coriander (optional)
fresh coriander (optional)
Preparation
- Mix vegetable stock and water
Mix 500 ml vegetable broth and 300 ml water. Bring the broth to a boil. - Prepare pak choi and mushrooms
Separate and wash the pak choi leaves. Halve the leaves lengthwise. Clean the mushrooms and cut them into bite-sized pieces. - Cook vegetables and set aside
Cook the pak choi and mushrooms in the hot broth for 2-3 minutes. Remove the vegetables from the hot broth with a slotted spoon and set aside. - Mix miso paste and tahini
Mix the miso paste and tahini with 2-3 tablespoons of the hot broth, add to the broth, and mix. Let the broth simmer for about 5 minutes. - Cooking KOMEKO RAMEN
At the same time, add the KOMEKO RAMEN to 1-1.5 liters of boiling salted water, simmer for 2 minutes, drain and place in 2 soup bowls. - Serve and add tofu
Pour in the miso broth, divide the bok choy and mushrooms evenly between the two bowls. Cut the tofu into cubes and add it to the soup. - Serve
Season the ramen bowl with chili oil and serve sprinkled with some sesame seeds and fresh coriander.
Our tips:
For an alternative without tofu: Use 2 boiled eggs (1 per person).
For a spicy alternative: Add ½ teaspoon of red curry paste to the broth.
