Who wouldn't love ramen, a soup full of vegetables, vitamins and protein.
Ramen is a traditional Japanese soup that consists of noodles cooked in a strong broth, often with the addition of miso paste, soy sauce, ginger and other spices. The soup can also be supplemented with different ingredients to suit everyone's taste preferences. Eggs, meat chunks, vegetables, seafood and other ingredients are great.
Today we have a recipe for miso vegetarian soup that will fill you up and give you lots of energy. So let's do it!
Nutrition (1 serving)
- 485 kcal
- 42 g carbohydrates
- 24 g fats
- 22 g protein
Per 2 portions
- 515 ml vegetable broth
- 200 ml water
- 20 g miso paste
- 10 g tahini
- 15 g avocado oil
- 160 g tofu
- 2 eggs
- 3 g chilli
- 60 g cabbage
- 60 g champignons
- 40 g carrots
- 50 g leek
- 1 lime
- 60 g ramen noodles
- 1/2 tsp sea salt
- red pepper
- 1/2 tsp sweet paprika
Instructions
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Clean the carrots and grate into strips using a peeler or grater. Wash the cabbage, discard the bad leaves and cut in half. Clean and slice the mushrooms. Cut the leeks into rounds. -
Bring the broth together with water and 1/2 the amount of carrots and mushrooms to a boil and let the vegetables simmer.
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Once the vegetables are almost ready, add the leeks and noodles and cook the soup until the noodles are soft.
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Turn off the heat and finally stir in the tahini, miso paste and season the soup with salt, pepper and chilli.
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Fry the rest of the carrots and mushrooms in a pan until golden brown.
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Put the vegetables aside and fry the cubed tofu in the same pan with a little oil, paprika and salt.
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Boil the eggs according to our preference.
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Serve the soup with egg, toasted tofu and vegetables. So good taste!