GESPONSERT

spicy miso ramen with shiitake mushrooms 🥕🥕*

Soup, Chili & Curry Recipes

blank
SPONSORED4

This post is also available on: blankDeutsch

Japanese ramen, a well-seasoned broth and a delicious topping - cook ramen in restaurant quality yourself. Easy Japanese ramen recipe.

* Dieser Beitrag kann Affiliate-Links enthalten!

blank

A good bowl of spicy miso ramen with shiitake mushrooms. Here’s a rich and flavorful recipe for vegan (if you just omit the egg) ramen simmered with a flavorful, rich miso shiitake broth.

This vegetarian ramen soup gets its full flavor from two umami-rich ingredients like shiitake mushrooms and miso paste. Umami is the fifth basic taste, such as sweet, salty, sour and bitter. Translated from Japanese, the word means “pleasant savory taste”, which is what we call “delicious” in our culinary world. A soup made from a rich broth combined with green vegetables, fried assorted mushrooms and springy fresh ramen noodles make this dish a comforting and hearty option for a chilly evening.

spicy miso ramen with shiitake mushrooms

spicy miso ramen with shiitake mushrooms

Every ramen dish consists of 3 components and always starts with an aromatic broth. Then come the mostly separately cooked ramen noodles. And while this broth is cooking, prep the other veggies, toppings, or accompaniments.

Variations for vegan ramen toppings

Crispy fried tofu, bamboo shoots (unfortunately hard to come by and the jar counterparts aren’t a comparable option in my opinion), nori cut into strips, carrots, daikon radish, chopped Chinese cabbage, fried or steamed pak choy, fried mushrooms, fresh baby Spinach, spring onions, baked vegetables or enoke mushrooms that you simply pour over with the broth!

I also love adding something crunchy and fresh for texture – in this case it’s fresh chopped spring onions and mung bean sprouts. You can also try watermelon radishes, Japanese cucumbers or daikon radishes.

Vegetarians should also indulge in a soft-boiled ramen egg in the flavorful miso ramen with shiitake mushrooms. The recipe for the ramen eggs “Ajitsuke Tamago” can be found here!

Ajitsuke Tamago Ramen Eggs

Ajitsuke Tamago Ramen Eggs

What I love about this flavorful broth is that you can prep it over the weekend. Then, during a busy week, all you can do is take them out of the fridge to heat up for use and pour over pasta and vegetables. You can store this vegan ramen broth in a jar in the fridge.

 

If you like our Spicy Miso Ramen with Shiitake Mushrooms, you may also be interested in these recipes:

 

blank

spicy miso ramen with shiitake mushrooms

blankDeliD.
Japanese ramen, a well-seasoned broth and a delicious topping - cook ramen in restaurant quality yourself. Easy Japanese ramen recipe.
3.5 from 2 votes
Vorbereitung 20 mins
Zubereitung 1 hr
Course healthy recipes, Soup, stews and chili, vegetable recipes
Cuisine Asia
Servings 4 portions
Calories 465 kcal

Ingredients
  

Instructions
 

  • Cover the dried shiitake mushrooms with hot water and let them steep for about 30 minutes.
  • Drain the mushroom water and set aside. Finely chop the mushrooms.
  • Peel and finely chop the garlic. Peel the shallots and cut into fine cubes.
  • Peel and finely grate the ginger.
  • Heat oil in a soup pot over medium heat. Add the garlic, diced shallots and ginger and sauté until translucent. Add the chopped shiitake mushrooms and roast until golden brown.
  • Pour in the mushroom water and chicken broth. Add the miso paste and soy sauce to the broth. Bring pot to a boil, reduce heat and cover and let cook for 20 minutes.
  • Put the eggs in the boiling water and cook for about 5-6 minutes, remove and rinse. Set aside until ready to serve. Or you can use our recipe for ramen eggs "Ajitsuke Tamago" - marinated eggs .
  • Cut the various mushrooms (mushroom mushrooms, shiitake, oyster mushrooms...) into pieces and sauté briefly in hot oil. Shimeji mushrooms can be added directly to the broth.
  • Add mushrooms and ramen to the broth. The noodles should be cooked through in 3 to 4 minutes. Stir in the rice wine vinegar and season with soy sauce and pepper.
  • Wash spring onions and shake dry. Cut into fine rings. to peel eggs.
  • To Serve: Divide ramen and mushrooms into bowls with the broth, garnish with spring onions, fresh bean sprouts, halved egg and mountain coriander. Enjoy!

Nährwerte

Serving: 1Port.Calories: 465kcalCarbohydrates: 55gProtein: 15gFat: 19g
Keyword Asian, mushrooms, pasta, ramen, shiitake
Hast Du dieses Rezept gemacht?Tag @veggie_de auf Instagram oder hashtag #veggie_de!
GESPONSERT

DeliD.

Ich habe das Gefühl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke für all Eure Unterstützung, für den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafür!
ähnliche Rezepte aus Soup, Chili & Curry Recipes
AUCH INTERESSANT

0 Comments

Submit a Comment

Your email address will not be published.

GESPONSERT

Folge uns auf

GESPONSERT
Send this to a friend