Ready in 45 minutes | Serves two
Are you ready for a journey to discover the scents of the Land of the Rising Sun? Here's the recipe for perfect vegetarian ramen, a signature dish of Japanese cuisine. Wheat noodles served in a hot broth and flavored with soy sauce, miso, and seaweed.
Ingredients
- 180g of Arnaboldi instant noodles
- 50 g shiitake mushrooms
- 2 tablespoons miso
- 2 tablespoons of Arnaboldi soy sauce
- 1 piece of fresh ginger
- 2 hard-boiled eggs
- 1 spring onion
- 1 clove of garlic
- 1/2 white onion
- sesame seeds to taste
- qb oil
- spinach to taste
- qb nori seaweed
Procedure
Soak the dried shiitake mushrooms in a pot of boiling water for at least two hours. Meanwhile, steam the spinach for about 10 minutes and set aside.
After two hours, remove the mushrooms from the water, clean them of the stems, cut them into strips and set them aside.
Add the Arnaboldi soy sauce to the water in which the mushrooms were soaked. In a small saucepan, heat a drizzle of oil and add the stemless spring onion (which you'll need later), the finely chopped ginger and garlic. Brown them well and add them to the broth.
Cook the eggs in a saucepan of cold water. Bring to a boil, and when it begins to boil, set the timer for 6 minutes. After the time has elapsed, transfer the eggs to cold water. Once lukewarm, carefully peel them.
Pour two tablespoons of oil into a pan and sauté the reserved mushrooms. Now that all these ingredients are ready, there's only one more thing to prepare: the noodles!
Cook the Arnaboldi instant noodles in plenty of boiling salted water for the time indicated on the package (they'll be ready in about two minutes). Drain and cool under cold water.
Heat the broth until it boils and add the miso. Now it's time to assemble the ramen: divide the noodles into two bowls and cover them with the boiling broth. Top with the spinach, mushrooms, and halved egg. Garnish with the finely chopped spring onion stems, nori strips, and sesame seeds. If you like, you can also add chili pepper.
By "Mary in pasta"
My name is Marika, and I've been passionate about cooking since I was a little girl. A few years ago, I became interested in vegan cuisine; I love experimenting with new recipes and constantly challenging myself. I care about sustainability and recycling, and I'm constantly trying to be more mindful and aware.
In the kitchen, I'm accompanied by my two trusty helpers, or rather, two red, furry, purring observers. I believe in kindness and good deeds.
On my Instagram profile @mary_in_pasta I share emotions through food!
