Vegetarian Ramen Soup

Ingredients

• 150 g Brokkolini
• Salt
• 2 Eggs
• 2 carrots
• 4 shiitake mushrooms
• 3 spring onions
• 70 g bamboo shoots
• 2 Garlic cloves
• 20 g ginger root
• 4 tbsp mirin (rice wine)
• 3 tbsp sake (or dry white wine)
• 5 tbsp miso paste (15 g each)
• 1 tbsp lime juice
• 1 tbsp chili sauce
• 1.5 l vegetable broth
• 250 g ramen noodles
• 100 g cooked baby corn kernels
• Shichimi Togarashi (Japanese spice blend)
• 1 sheet nori seaweed
• Pepper
• rice vinegar

Instructions

1. 1.

   Clean, wash and cut Brokkolini into 5–6 cm pieces; blanch in boiling salted water for 1–2 minutes, shock in cold water and drain. Boil eggs for about 6 minutes until soft‑set, cool, peel.

2. 2.

   Meanwhile peel carrots and slice thinly. Clean shiitake mushrooms and slice. Wash spring onions, finely chop the white parts, cut green parts into slanted rings or strips. Rinse bamboo shoots, drain and dice small.

3. 3.

   For the miso mix, peel garlic and ginger; mince garlic and grate ginger. Mix both with mirin, sake, miso paste, lime juice and chili sauce.

4. 4.

   Heat broth. Stir in the miso mixture and simmer for 2–3 minutes over medium heat. Cook ramen noodles according to package instructions in salted water for about 3 minutes until al dente; drain and place in bowls.

5. 5.

   Add Brokkolini, corn, bamboo shoots, spring onions (except a bit of green), carrot strips and mushrooms. Halve eggs crosswise, sprinkle with Shichimi Togarashi and add to the bowls. Toast nori sheet in a hot pan over low heat for 1 minute, then cut into squares.

6. 6.

   Season vegetarian ramen soup with salt, pepper and rice vinegar; pour over noodles and vegetables. Garnish everything with nori squares and sprinkle with remaining green spring onion.