Super soup ramen
The Japanese national dish, ramen, is conquering more and more kitchens here as well. The reasons are obvious: the delicious noodle soup is easy to prepare, wonderfully versatile, and especially warming in winter. But with this iconic soup, you're not just bringing a taste of Asian cuisine home – it's also a healthier alternative to classic fast food.
Japanese fast food
For many Japanese people, hardly a week goes by without ramen, as the dish is highly valued as a delicious and varied snack. Tokyo boasts countless ramen restaurants offering a wide variety of recipes for the soup.
The typical ramen noodles, which give the dish its name, are a staple ingredient and indispensable in every recipe. They are boiled in water before being added to the broth along with the other ingredients. The broth comes in four varieties, depending on personal preference. It is made from soybeans and boiled bones or fish, and seasoned with spices and miso paste. Traditional vegetable or meat broth can also serve as the base for a ramen recipe. In addition to the wheat noodles, fresh vegetables such as mushrooms or spring onions are commonly used in ramen. Meat or tofu, as well as a boiled egg, are also included in almost every soup. Chili and ginger add a touch of spice and, together with lemongrass and fresh coriander, give the dish its typical Asian flavor.
Since the soup is quick to prepare and easy to adapt, it's perfect for people with little time. Our basic recipe is the ideal companion for the winter months and can be enhanced with other ingredients according to taste.
45 min
Total Time
20 min
Cooking Time
25 min
Preperation Time
Ingredients
| 2 tbsp | Miso paste |
| 250 ml | Vegetable broth |
| 300 ml | Water |
| 300 g | Ramen noodles |
| 2 x | Organic eggs |
| 200 g | Organic Veal |
| 1 handful of mushrooms | |
| 4 x | Mini corn cobs |
| 2 x | Radishes |
| 1 handful | fresh coriander |
| 3 x | Spring onions |
| 1 x | Chili pepper |
| 6 tbsp | Corn |
Instructions
Step 1 of 5:
For the broth, bring the miso paste, vegetable broth, and water to a boil. Simmer gently for a few minutes.
Step 2 of 5:
Meanwhile, in a second pot, cook the noodles in boiling water until al dente (not too long, as they will continue to cook in the broth later), drain, and set aside. To save time, the eggs can be cooked in the same pot and then shocked in cold water after 5-6 minutes.
Step 3 of 5:
Cut the veal into slices about 1-2 cm thick and add them to the miso broth along with the halved baby corn, halved chili pepper, and halved mushrooms. Then simmer for 10 minutes.
Step 4 of 5:
Meanwhile, wash the radishes and cut them into thin slices, roughly chop the cilantro, and cut the spring onions into thin rings.
Step 5 of 5:
Now it's time to serve: Add 1-2 handfuls of ramen to a bowl with the broth. Then arrange the remaining ingredients around the edges – the cooked meat, mushrooms, baby corn, corn, and radishes – and garnish the soup with fresh cilantro and chopped spring onions.
