Vegan Ramen Soup

Ingredients

• 150 g scallions (1 bunch)
• 20 g Ginger
• 4 cloves garlic
• 150 g shiitake mushrooms
• 2 tbsp sesame oil
• 1 tsp red curry paste
• 1.5 l vegetable broth
• 400 g pak choi
• 400 g Tofu
• 5 tbsp soy sauce (50 g)
• 200 g ramen noodles
• 75 g bean sprouts
• 20 g Coriander (1 bunch)
• 2 tbsp rice vinegar (20 g)
• 1 tbsp rice syrup (15 g)
• 2 tbsp black sesame seeds (25 g)

Instructions

1. 1.

   Wash and clean the scallions. Slice the green diagonally into strips and set aside for garnish. Cut the rest into fine rings. Peel and slice the ginger and garlic. Clean and slice the mushrooms.

2. 2.

   Heat 1 tbsp oil in a pot and sauté the vegetables over medium heat for 1-2 minutes. Stir in the curry paste and pour in the vegetable broth. Wash, clean, and halve or quarter the pak choi depending on size. Add the pak choi to the pot and simmer gently for 6-8 minutes over low heat.

3. 3.

   Meanwhile, cut the tofu into cubes. Heat the remaining oil in a pan and brown the tofu cubes over medium to high heat for 3-4 minutes. Add 1 tbsp soy sauce and heat for 1 minute. Set aside the tofu cubes. Cook the ramen in boiling water for 5-6 minutes. Then drain.

4. 4.

   While doing this, wash and drain the bean sprouts. Wash, shake dry, and pluck the leaves from the coriander. Mix the remaining soy sauce, rice vinegar, rice syrup and 1 tbsp sesame oil and distribute it on 4 bowls.

5. 5.

   Pour the vegan ramen soup into the bowls and add broth. Add vegetables, tofu cubes, bean sprouts and coriander and sprinkle with the remaining sesame seeds.