Ramen With Spring Onion
lara29_05
If you’d like your ramen to have a deeper flavor, you can add some more aromas or sauces.
People: 1
40 min

Ingredients

25 grams
Bean Sprouts
50 grams
Bok Choy
40 grams
Cabbage
0.75
Carrot
40 grams
Edamame
2 Clove
Garlic
0.75 tbsp
Ginger
2 tbsp
Kimchi
50 grams
Noodles
0.5
Onion
0.75 tbsp
Sesame Oil
25 grams
Shiitake Mushrooms
0.25 tbsp
Soy Sauce
1
Spring Onion
0.75 tbsp
Sriracha
190 ml
Stock

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Prep

  1. Wash and cut your bok choy, cabbage and shiitake mushrooms so that they all are a similar size.
  2. Finely chop your carrot, garlic, ginger, onion and spring onion.

Heating Steps

  1. Boil noodles according to the instructions on the package.
  2. Heat sesame oil in a pot and add carrot, garlic, ginger and onion, and fry at lower temperature for several minutes.
  3. Heat sesame oil in a pot, add Cabbage, Edamame and Shiitake Mushrooms and fry for 10 minutes.Finally, add Bok Choy and fry for 5 more minutes.
  4. Add soy sauce and sriracha and mix.
  5. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.

Finishing Touches

  1. Add sesame oil and mix.
  2. Add your noodles to the soup and mix.
  3. Add Bean Sprouts, Kimchi and Spring Onion on top.