Cooking: 40 mins
For 2 servings
- 1/2 onion
- 1 piece ginger (the size of a thumb)
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tsp. rice vinegar
- 4 shiitake (dried)
- 10 g kombu
- 3 tbsp. miso paste
- Salt, sugar
- 200 g ramen noodles
- 100 g tofu
- 1/2 bell pepper
- 1/2 carrot
- 1 spring onion
- Dice the onion and finely slice the ginger.
- In a large saucepan over low heat, sauté the onion in the sesame oil for 5 minutes until translucent. Then add the ginger and saute briefly.
- Next, stir in 1/2 teaspoon of salt and 2 teaspoons of sugar and deglaze with a dash of water.
- Stir in the soy sauce and rice vinegar, as well as the shiitake and kombu. Then pour in 800 ml of cold water and bring everything to a boil.
- As soon as the water starts to boil, remove the kombu. Then simmer with the lid closed for 20 minutes.
- Pour the broth through a sieve into a bowl. Stir the miso paste thoroughly into the broth with a whisk. Allow to settle for 5 - 10 minutes.
- Meanwhile, prepare the ramen noodles according to instructions.
- Cut the tofu into slices. Finely slice each of the bell pepper, carrot and green onion.
- Put the ramen noodles together with the other ingredients in a deep plate and fill up with the broth.
About this recipe
Probably every ramen shop has its very own secret recipe for a strong ramen broth. Here's another vegan variation based on miso.