John Myers
Ingredients for 4 servings:
- ½ tbsp sesame oil
- 1 spring onion(s)
- 1 tbsp ginger root
- 1 tsp garlic
- ½ bell pepper(s), red
- ½ tbsp chili paste (Gochujang, Korean chili paste)
- 750 ml vegetable stock
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp tahini
- ½ tsp salt
- 300 g ramen noodles
- 250 g mushrooms
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Japanese noodle soup
Slice the spring onions into rings. Dice the mushrooms and bell pepper. Finely chop the ginger root and garlic. In a saucepan over medium heat, add the sesame oil, spring onion rings, ginger, and garlic and cook for 1 minute until fragrant. Add the diced mushrooms, diced red bell pepper, and gochujang and cook for 4-5 minutes until most of the mushroom liquid has evaporated. Add the broth, soy sauce, sugar, tahini, and salt and stir. Bring to a boil and simmer for 5 minutes at reduced heat. Turn off the heat, cover the pan, and leave it on the stovetop. Meanwhile, cook the ramen noodles according to the package directions, drain, and divide between two bowls. Divide the soup between the two bowls and garnish with, for example, sliced spring onions and ichimi on the side. Serve the soup immediately.
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