Quick Ramen Soup

When lockdown started earlier this year one of the upsides was that we were able to share more meals with each other. One day Will came up with this very simple and moreover quick (I love quick, delicious meals) soup which the girls loved. We have made it a lot more ever since and we often hear from them, please make the Japanese noodle soup :)

And this is how it goes:

Recipe for two adult portions

• one knob of ginger, finely grated

• two cloves of garlic finely chopped

• six tablespoons of white miso paste

• one teaspoon of sesame oil

• two teaspoons of veggie stock powder stirred into 1,5l of water

• whatever vegetable you have, we like broccoli, carrots, celery, swiss chard

• one pack of smoked tofu, finely sliced (150g)

• one package of ramen noodles 250g

• black sesame seeds and chopped spring onions for serving

You need two pots, one to cook your noodles and one to make your broth.

Cook your noodles in a separate pot as described on package. Once cooked and drained put aside until broth & veg are ready.

In a separate pot gently fry the ginger and the garlic in a table spoon of sunflower oil in a pot. Add the miso paste and sesame oil and cook for a minute on low heat. Then add 1,5l veggie stock liquid and let boil for 5 minutes before you then add your chopped veggies to the soup and cook until they are tender. Add the sliced tofu and get ready for serving.

Fill bowls with broth, add some noodles and top with chopped spring onions and some black sesame seeds.

Enjoy