Description
Super-easy, quick-to-make vegetarian ramen that will warm your heart.
Ingredients
Units
Scale
Bouillon
- 2 tablespoons soy sauce
- 1/4 cuillère à thé de sambal oelek (si tu aimes ça piquant, mets-en plutôt 1/2)
- 2 teaspoons maple syrup (or honey/sugar)
- 4 cups of vegetable broth (1000 mL)
Trim
- 4 eggs
- 1/2 dried seaweed leaves (Nori for me)
- 1 teaspoon sesame oil
- 3 teaspoons minced ginger
- 4 teaspoons minced garlic
- 200 gr shiitake mushrooms
- 400 gr ramen noodles (1 pack of Udon for me)
- 100 gr d’oignon verts en morceaux (environ 1/2 tasse)
- 2-3 large kale leaves (approx. 2 cups)
- 3-4 carrots, cut into small pieces (approx. 1 cup)
- 1 can of corn (approx. 250 gr or 1 cup and a half)
- Siracha to taste (optional)
- Sesame seeds (optional)
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the garlic and ginger and cook for about 2 minutes.
- Add vegetable stock and water.
- Raise the heat until the mixture begins to simmer.
- Ajouter les champignons et la feuille de nori coupée en petit morceaux et laisser mijoter pendant environ 10 minutes.
- Add pasta and simmer for 5 minutes. Check that the pasta is cooked before moving on to the next step.
- Remove from heat and add green onions, kale, carrots and corn, then mix well.
- Add soft-boiled or hard-boiled egg.
- Add a little siracha for extra spiciness and sesame seeds as an option.
- Enjoy!
Notes
You can replace the egg with tofu or another protein to make the recipe even more delicious. vegan.
- Prep Time: 10
- Cook Time: 20
- Category: Main course
- Cuisine: Japanese
English 
French