John Myers
Ingredients for 1 servings:
- 100 g ramen noodles or Chinese noodles without eggs
- oil
- 1 clove(s) garlic
- Sambal Oelek or chili
- 200 ml broth
- 2 tsp miso paste
- ½ jar mung bean sprouts
- 2 small slices of roast pork, cooked
- 3 surimi sticks
- ½ small can of corn
- 2 portions of leaf spinach, thawed (portioned) or 2 seaweed leaves
- 1 spring onion(s)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
easy and fast
Cook the ramen noodles according to the package instructions. Heat the oil in a pot. Add the garlic and sambal oelek. Before it browns, add the broth and stir in the miso paste. Rinse the mung bean sprouts with water and briefly place them in the broth, along with the roast pork and surimi sticks to warm them up. Finely chop the spring onions. Place the noodles in a large bowl and arrange everything in a circle, except the spring onions. Pour in the broth from the center (let it heat up again first). Finally, add the spring onions to the center. Tip: This soup can be modified and topped with, for example, half an egg, broccoli, mushrooms, or something similar. I also used sliced poultry or cooked ham instead of roast pork. It can also be eaten cold as a salad (add a little vinegar to the miso) with chopped cucumber or tomato.
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