Vegetarian ramen

Ingredients for 2 servings:

• 2 m.-sized eggs
• 1 tbsp soy sauce for pickling
• 1 bunch of coriander leaves
• 3 spring onions
• 170 g Ramen noodles, equivalent to 2 packs
• 400 g silken tofu
• 150 g mushrooms, e.g. enoki mushrooms, shiitake or button mushrooms
• 2 stock cubes for Pho Ga
• 1 small Thai chili pepper(s), red
• Salt
• 1 tsp soy sauce
• ½ tsp No Fish Sauce (vegetarian substitute)
• ½ tsp sesame oil

Instructions

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

Japanese noodle soup

Boil the eggs two days in advance until soft-boiled or until well-cooked. Peel and marinate in soy sauce. Heat 1.5 liters of water in a pot with stock cubes, salt, soy sauce, fish sauce, oil, and chili. Add the ramen noodles or cook them separately. Finely chop the spring onions. Add the white part to the soup. Wash and trim the enoki mushrooms and add them as well. Cut the silken tofu into cubes and add to the soup. Simmer and season to taste. Chop the cilantro. To serve, ladle the soup into bowls, add the chopped cilantro and the remaining spring onions to the soup. Halve the eggs and add them to the soup. Of course, you can also make the soup with chicken, meatballs, or pork. I sometimes add pak choi or Chinese cabbage to the soup. Shopping tip: You can get fresh cilantro from Turkish stores, and most of the other ingredients from well-stocked Asian stores.