- Servings: 3
- Prep Time: 20m
- Cook Time: 40m
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This information is per serving.
- •1 liter (4.25 c.) vegetable broth (can be made using 1 carrot, 1 onion, and bay leaves)
- •1 c. champignon mushrooms
- •1 c. (about 10 oz.) canned corn
- •1 c. spinach
- •3 T soy sauce
- •2 cloves of garlic
- •2 T ginger
- •1 ½ c. (about 4 oz.) noodles
- •½ T sugar
- •A pinch of chili pepper
Is it possible to change the taste of the broth?
The basis of the broth for this ramen can be seaweed, vegetables or mushrooms. Various aromatic seasonings can be added to the broth: onions, garlic, ginger or dried mushrooms. Traditionally, broths are also distinguished by taste:
Sio – broth with salt. Light and almost translucent.
Shoyu – broth with Japanese soy sauce. Depending on what else is added to it, it may be light brown or dark and saturated.
Miso – broth with miso paste.
What additional toppings can be used in the soup?
You could use simple vegetables and seasonings, sauces, pickles, mushrooms, green onions, spinach, Chinese cabbage, nori or tofu.
Ramen consists of Asian noodles in a broth, on top of which various toppings are laid out. There are many cooking options. I suggest cooking vegetarian ramen with corn, mushrooms and spinach. It quickly turns into a thick, very tasty soup.
If you need to prepare the broth: in boiling water, put peeled carrots, onions and 2-3 bay leaves and cook for 20 minutes.
While the broth is cooking, chop the mushrooms and fry in vegetable oil.
Fry the spinach in a separate pan, also in vegetable oil.
Once the broth is ready, remove the vegetables and bay leaves and strain if necessary.
Add finely chopped garlic and ginger to the broth. Add sugar and soy sauce to the broth. Boil.
In a separate pan, boil the noodles according to the instructions on the package.
Place the mushrooms, canned corn and spinach separately in a bowl.
Put the noodles in the center and pour the broth. The ramen is ready! Serve it with chopsticks and a spoon for the broth.