Vegetarian Ramen

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

1 tablespoon sesame oil

3 teaspoons ginger, grated

4 teaspoons garlic, minced

3 tablespoons soy sauce

2 tablespoons mirin or rice wine vinegar

4 cups vegetable stock (or chicken stock)

1/2 cup fresh shiitake mushrooms (no stems)

2 eggs (or soy sauce eggs)

1 cup baby spinach

2 (3 oz) packs dried ramen noodles

hot sauce, to taste (optional)

1/2 cup green onions/scallions, sliced

1 cup carrots, shredded

sesame seeds (optional, for topping)

步驟

Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.

Add the mushrooms and simmer for another 10 minutes.

Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside. You can also make Soy Sauce Eggs instead. See link for recipe instructions.

Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.

Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).

Divide the soup into 2 large bowls.

Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.

筆記

Double recipe, add 4 cups water, add tofu, add sriracha

營養

• 每份大小: 1 soup
• 卡路里: 562
• 總脂肪: 14.1 g
• 飽和脂肪: 2.6 g
• 反式脂肪: 0 g
• 膽固醇: 186 mg
• 鈉: 3209.5 mg
• 總碳水化合物: 88.5 g
• 膳食纖維: 5.1 g
• 總糖: 17.1 g
• 蛋白質: 19.7 g