Japan

Vegetable ramen

Name: Vegetable ramen
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 6 cups vegetable stock (vegetable broth); a 10 cm piece kombu; 5 dried shiitake mushrooms; 1 inch sliced ginger; 5 cloves smashed garlic; 4 tbsp soy sauce; 1 tsp sugar; 1 tsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cooking oil (vegetable oil); Firm tofu, firm, sliced; Button mushroom, sliced; 4 portions dried ramen noodles wheat noodles; 4 small halved bok choy (pak choi); 1 cup bean sprouts moong sprouts (mung bean sprouts); 1 cup kernels sweet corn kernels (corn kernels); 1 small cut in thin matchsticks carrot; 4 stalks sliced spring onion (green onion, scallion); 2 tsp to serve chinese chilli oil; 1 tbsp toasted sesame seeds

Kombu and shiitake build a broth so savoury nobody asks where the meat went.

50 minTime

26 gProtein each

mildSpice

A temple broth in a noodle bowl3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

606kcalsame

26 gproteinsame

9 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Vegetable stock (vegetable broth)6 cups

Kombua 10 cm piece

Dried shiitake mushrooms5

Ginger2.5 cm, sliced

Garlic5 cloves, smashed

Soy sauce4 tbsp

Sugar1 tsp

Rice vinegar1 tsp

Sesame oil1 tbsp

Cooking oil (vegetable oil)1 tbsp

Firm tofufirm, sliced

Button mushroomsliced

Wheat noodles4 portions dried ramen noodles

Bok choy (pak choi)4 small, halved

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Sweet corn kernels (corn kernels)1 cup kernels

Carrot1 small, cut in thin matchsticks

Spring onion (green onion, scallion)4 stalks, sliced

Chinese chilli oil2 tsp, to serve

Sesame seeds1 tbsp, toasted

Method

7 steps

1Soak the kombu and shiitake in the cold stock for 20 minutes, then heat slowly with the ginger and garlic. Lift out the kombu just as small bubbles appear.
2Simmer the stock for 10 minutes more. Fish out the shiitake, slice them and set aside. Strain out the ginger and garlic.
3Heat the oil in a pan and fry the tofu slices on medium high for 3 minutes per side. Splash in 1 tbsp of the soy sauce at the end and toss.
4In the same pan, sear the fresh mushrooms and sliced shiitake for 4 minutes until browned.
5Season the stock with the remaining soy sauce, sugar, rice vinegar and sesame oil. Taste and keep it hot.
6Blanch the bok choy and bean sprouts in a big pot of boiling water for 1 minute and lift out. Cook the noodles in the same water as the pack says and drain.
7Divide the noodles into bowls, pour over the hot broth and top with tofu, mushrooms, bok choy, sprouts, corn, carrot and spring onion. Finish with chilli oil and sesame.

Serve it like this

Arrange each topping in its own small group over the noodles, like a clock face. Serve with chilli oil on the side for those who want heat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Vegetable ramen

Kombu and shiitake build a broth so savoury nobody asks where the meat went.

50 minTime

26 gProtein each

mildSpice

A temple broth in a noodle bowl3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

606kcalsame

26 gproteinsame

9 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Vegetable stock (vegetable broth)6 cups

Kombua 10 cm piece

Dried shiitake mushrooms5

Ginger2.5 cm, sliced

Garlic5 cloves, smashed

Soy sauce4 tbsp

Sugar1 tsp

Rice vinegar1 tsp

Sesame oil1 tbsp

Cooking oil (vegetable oil)1 tbsp

Firm tofufirm, sliced

Button mushroomsliced

Wheat noodles4 portions dried ramen noodles

Bok choy (pak choi)4 small, halved

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Sweet corn kernels (corn kernels)1 cup kernels

Carrot1 small, cut in thin matchsticks

Spring onion (green onion, scallion)4 stalks, sliced

Chinese chilli oil2 tsp, to serve

Sesame seeds1 tbsp, toasted

Method

7 steps

1Soak the kombu and shiitake in the cold stock for 20 minutes, then heat slowly with the ginger and garlic. Lift out the kombu just as small bubbles appear.
2Simmer the stock for 10 minutes more. Fish out the shiitake, slice them and set aside. Strain out the ginger and garlic.
3Heat the oil in a pan and fry the tofu slices on medium high for 3 minutes per side. Splash in 1 tbsp of the soy sauce at the end and toss.
4In the same pan, sear the fresh mushrooms and sliced shiitake for 4 minutes until browned.
5Season the stock with the remaining soy sauce, sugar, rice vinegar and sesame oil. Taste and keep it hot.
6Blanch the bok choy and bean sprouts in a big pot of boiling water for 1 minute and lift out. Cook the noodles in the same water as the pack says and drain.
7Divide the noodles into bowls, pour over the hot broth and top with tofu, mushrooms, bok choy, sprouts, corn, carrot and spring onion. Finish with chilli oil and sesame.

Serve it like this

Arrange each topping in its own small group over the noodles, like a clock face. Serve with chilli oil on the side for those who want heat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vegetable ramen

Make it your way

Ingredients

Method

Vegetable ramen

Make it your way

Ingredients

Method

Make it a meal