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Ramen Soup

Ramen Soup

PREP: 10 MINS
COOK: 1 HR
SERVES: 4

4oz Oyster Mushrooms
1 Medium Leek
1 Large Carrot
8oz Firm Tofu
1 Spring Onion
1 Yellow Onion
1 Red Chilli
1oz Ginger
3 Cloves of Garlic
3 cups Vegetable Stock
2 tbsp Soy Sauce
2 tbsp Miso Paste
1 tbsp Maple Syrup
1 tbsp Toasted Sesame Oil
1 tsp Rice Vinegar
8oz Ramen Noodles

Heat a large saucepan on the stove to a medium heat then add half the sesame oil, the yellow onion, the ginger, and the garlic and sauté till browned on edges roughly 5 minutes. Put in half the vegetable stock and scrape any bits from the side of the pan. Bring to a simmer and add the remaining stock. Continue to simmer for 1 hour, minimum this develops the flavour.

Whilst simmering, sauté the mushrooms over a medium high heat in the remaining sesame oil, chop the carrot into half cm rounds, slice the leek the same way and slice the tofu the same way. Stir fry the carrot first, then adding the leek and finally the tofu. Mix together 1 tbsp soy sauce, 1 tbsp miso paste, 1 tbsp maple syrup, 1 tsp sesame oil and the rice vinegar, add this when the stir fried are almost ready.

Taste and season the broth, add 1 tbsp of miso paste, and the sliced red chilli. Add the remaining stock, and return to a simmer. Boil the noodle separately and place in bowl cover with broth and the stir fried ingredients, and a handful of finely chopped Scallions. Serve.

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
520 147 5.9g 5.9g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
2540mg 384mg 69.7g 7.7g 7.5g 22.6g
Vitamin A Vitamin C Calcium Iron - -
69% 13% 17% 42% - -
No cholesterol High in manganese High in vitamin A
Dinner Lunch

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