Miso ramen soup

Ingredients for 2 servings:

• 4 shiitake mushrooms, fresh or dried
• 2 spring onions
• ¼ nori sheet
• 100g tofu
• 50 g soy sprouts
• 100 g ramen noodles or other egg-free Asian noodles
• 2 garlic cloves
• 1 tbsp vegetable oil, neutral
• ¼ tsp chili flakes
• 600 ml vegetable stock
• 2 tsp miso paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan Japanese noodle soup

Soak dried shiitake mushrooms in a little water for about 1/2 hour, then bring to a boil briefly, let cool, and slice into strips. Cut fresh shiitake mushrooms into strips only. Cut spring onions into thin rings, nori into strips, and tofu into cubes. Chop the garlic and fry in the vegetable oil until browned. Add the miso and chili flakes and pour in the vegetable broth. Cook the ramen or other noodles in boiling water according to the package instructions until al dente. Drain well and divide between two large soup bowls. Top with the miso broth and garnish generously with shiitake mushrooms, spring onions, soybean sprouts, tofu, and nori strips. This is not the original Japanese recipe, but a vegan version.