If you still think, that sushi is the national dish of Japan, then think again. Ramen, a hearty combination of chewy noodles and a rich broth, topped with vegetables, an egg and pork, stems from China. But in Japan, it has since long become everyone´s favorite comfort food. Of course, we are not talking about the cheap instant noodles from the supermarket, where you simply pour boiling water in a plastic cup. Because the long queues in front of special Ramen shops in Tokyo tell a different story. Our take on Ramen is lighter and also vegetarian, but still retains the savoury flavor of the traditional miso broth. And it will definitely help you stay warm and cozy during the long winter. Happy slurping!
Ingredients for 2 servings
- 2 servings dry Ramen noodles
- 200 gr smoked tofu
- 1,5 l vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 small piece ginger, peeled and minced
- 1 tablespoon white miso powder
- 1 tablespoon butter
- 150 gr baby spinach
- 150 gr frozen Asian mixed vegetables
- 150 gr canned corn
- 1 egg, hardboiled and peeled
- 2 to 3 scallions
- salt and pepper
- chili flakes (optional)
- Pour the vegetable broth in a pot and add the miso powder and the soy sauce. Bring the pot to boil, then cover and remove from heat.
- Slice the scallions (white and green parts) into thin rings. Set some rings aside for garnish.
- Heat one tablespoon of the vegetable oil in a large frying pan over medium heat. Add half of the sliced onions and fry for about 5 minutes until lightly browned. Add the minced ginger and cook for two more minutes. Stir this mixture into the broth.
- Boil a large pot of water. Add the spinach and cook for about a minute. Remove the spinach from the pot and set it aside.
- Put the noodles in the same pot and cook them according to package instructions. Drain them before serving.
- Add the remaining vegetable oil to the pan and fry the remaining half of the scallions over medium heat. Slice the tofu and fry it from both sides for about 5 minutes. Add the frozen vegetables and stir until tender for about 5 more minutes.
- Bring the broth back to a simmer. Then remove the pot from the hot plate and whisk in the butter.
- Fill two big, wide bowls up to two-thirds with the noodles. Ladle some broth over the noodles, but don´t cover them fully.
- Arrange a small heap of spinach, a few slices of tofu, two tablespoons Asian vegetables, two tablespoons corn and half an egg in each bowl. Sprinkle with scallion rings and serve with chopsticks and large spoons. For some extra spice, add chili flakes.
Enjoy your meal!
text and photos: Cindy Bleser