Ramen is more than a soup. It’s an icon of Eastern cuisine that has trespassed frontiers and gained many supporters. Now, you have the chance to learn how to cook your owned, homemade ramen.
During the years, ramen has evolved through a wide variety of styles and recipes. It is a very nutritious dish, as well as appreciated thanks to its versatility nutrient supply.
Learn how to cook your own noodle and tofu soup, Asian style, with this recipe. In only 30 minutes, you will be eating the vegan version of this popular dish.
1 tps. of gochujang paste (this can be replaced
with spicy concentrated tomato sauce)
75 g of broccoli
1 carrot
1 spring onion
75 g of shitake mushrooms
150 g of noodles
Lime juice.
Directions:
Star by cutting the vegetables (broccoli, carrot
and shitake mushrooms) into small pieces. This allows the ingredients to
be boiled uniformly. Chop the white part of the spring onion and save the
green part for the final decorations.
In a pot, dissolve the 2 tablets of vegetal broth
of Soria Natural in 1 L of boiling water. Save this broth, as it is
going to be the base of the soup.
In a separate pot, cook the garlic and ginger. Then,
add the broccoli, carrot, the white part of the spring onion and the
mushrooms before it gets coloured. Let the mix cook for some minutes.
Add a teaspoon of gochujan paste and mix well in
order to integrate all the flavours. Then, pour the broth and let all the
mix boil over a low heat during 10 minutes more or less. If necessary, add
salt.
Boil the noodles following the indications on the
pack and save.
Serve one serving of noodles in each bowl. Pour
the soup over the noodles and add the Japanese tofu cubes. Decorate with
the green part of the spring onion and a little of lime juice.
