Asian Ramen Soup

Ingredients for 3 servings:

• 200 g tofu, Japanese, deep-fried
• 2 liters of vegetable broth
• 2 tbsp soy sauce
• 3 tsp sesame oil
• 1 onion(s)
• 1 carrot(s)
• ½ small pointed cabbage
• 50 g peas, frozen
• 50 g shiitake mushroom(s)
• 100 g soy sprouts
• 1 red chili pepper(s)
• 4 tbsp miso paste
• ½ tsp Kampot pepper, red, freshly ground
• ½ tsp black pepper (Tellicherry), freshly ground
• 240 g ramen noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Bring vegetable broth to a boil with soy sauce and sesame oil, then cook the ramen noodles in the broth for 4 minutes until tender. Remove from the heat and keep warm. Peel the carrot, spiralize into strips, and trim to 1 cm. Cut the pointed cabbage into thin strips and trim to 2 cm. Peel the onion and dice. Dice the shiitake mushrooms. Cut the tofu into strips and fry in a pan without oil. Remove from the heat and keep warm with the ramen noodles. Cook the carrots, onions, and pointed cabbage in the broth for 15 minutes. Now add the bean sprouts, shiitake mushrooms, and peas and cook for another 5 minutes. Finely chop the chili and add to the broth along with the pepper, and bring to a boil. Remove the pot from the heat and stir the miso paste into the soup. Divide the noodles among bowls, ladle the soup over them, and garnish with the tofu. https://www.vegan-cooking-with-thalija.de/archive/1062