Miso Ramen Soup

Ingredients

• 1 small piece ginger (peeled and chopped)
• 1 small chili pepper (chopped)
• 1 white onion (chopped)
• 1 small broccoli head
• 1–2 carrots
• 100 g shiitake mushrooms (plus other mushrooms)
• 1 tbsp Sesame oil
• 1 l vegetable broth
• 4 tbsp tamari
• 3 tbsp miso paste
• 0.5 tsp sesame seeds
• 1 Lime
• 3 tbsp Rice vinegar
• 125 g ramen noodles
• 1 hard‑boiled egg

Instructions

1. 1.

   Chop the ginger, chili and onion. Wash and roughly peel the vegetables. Clean the mushrooms and halve them. Heat a large pot with oil. Add the onion, chili and ginger and sauté until translucent. Add the vegetables and mushrooms and fry for another minute.

2. 2.

   Add the vegetable broth and stir in soy sauce, miso paste and sesame seeds. Let everything simmer gently for about 10 minutes. Finally season the miso broth with tamari, lime juice and rice vinegar.

3. 3.

   Cook the ramen noodles according to package instructions and divide them into bowls. Pour the broth over the noodles and add a half‑egg on top.