Fast, delicious, and freakin' healthy

Japanese Ramen

We often have huge craving for ramen, especially in winter, when we want something warm and liquid. It is a Japanese soup with noodles, topped with vegetables. We’re not saying we are experts on the authentic Japanese ramen, but we have gradually developed a recipe that we cannot get enough of
3 ratings
  • Not too difficult
  • 45 minutes
  • 90 minutes
  • 4 portions
Japonský ramen

Ingredients

  • vegetable ramen broth:
    • 2 carrots
    • 2 onions
    • 1 smaller celery
    • fresh ginger (25g)
    • Miso paste 100g (can be bought in Asian stores)
    • soy sauce
    • honey or sweet and sour sauce
    • Tahini (sesame paste – can be bought in Asian food stores)
  • 400 g mushrooms or 200 g shiitake mushrooms
  • 2 spring onions
  • mung sprouts or other sprouts
  • 250 g of Asian noodles (e.g. Udon, Japanese or Chinese – also can be bought in Asian stores)
  • 200 g tofu (solid / hard)
  • breadcrumbs or maizena or plain flour
  • sesame seeds
  • Recommended: sesame oil
  • 4 eggs (optional)
  • spices:
    • curry
    • ground coriander

Instructions - Japanese Ramen

  1. Pour 1 liter of water into a larger pot, add washed carrots and onions (whole, uncut), peeled celery cut into two halves and cook. Add 3-4 tablespoons of Miso paste, grate fresh ginger on the finest part of the grater, 1 tablespoon of soy sauce, 1 tablespoon of Tahini, and 1-2 tablespoons of honey or any sweet Asian sauce. Leave to cook for about an hour, finally taste and season to  your own taste
  2. Simply put the Asian noodles in the water in a separate pot, add salt and cook according to the instructions on the package
  3. Put the cleaned and sliced ​​mushrooms in a pan, fry briefly either with sunflower oil or use sesame oil for a better Asian experience
  4. First remove the water from Tofu: use kitchen towels, gently press them from all sides and soak up with water. Then cut into cubes approximately 1cm in size, put in a smaller bowl and add: 2 tablespoons of honey, oil (if you we have sesame), soy sauce (1 tablespoon), curry powder, coriander (ground). Mix and place in a baking pan (ideally use a baking pan with a teflon or similar surface), place in an oven at 200 ° C for about 20 minutes. Mix from time to time, sprinkle with sesame seeds just before the end and mix again. Leave to bake for 3 minutes and then remove from the oven.
  5. Put the broth and noodles in a soup plate and put 4 ingredients on top: baked tofu, mushrooms, sliced young onions and mung sprouts. According to preferences we can add hard boiled egg, cut to halves.

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