Ramen definitely count to one of my favourite soul foods! And since autumn is on our doorstep and the days are getting colder and darker, the need for such a hearty bowl of noodle soup is just the right thing. It's super easy and cheap to make!
Ingredients (2 bowls):
10g fresh Ginger
2 cloves of Garlic
1 tbsp Sesame Oil
800ml Vegetable Broth
2 large Carrots
200g Champignons or Shitake
3 tbsp Soy Sauce
2 tsp Sambal Oelek
1 tbsp Sugar
(optional) Pak Choi
40g Ramen noodles (or rice noodles)
2 Spring Onions
10g Cilantro
3 tsp Tahini
2 tsp Sesame Seeds
(optional) Sprouts
(optional) 2 Eggs
Method:
Grate the ginger and garlic. Heat the sesame oil in a large pan and sauté the garlic and ginger for 3-4 minutes.
Add the broth and bring to boil slightly.
Peel the carrot and cut into thin slices. Add to the broth.
Slice the champignons into thin slices and add to the broth together with the soy sauce and sambal oelek. Add the sugar and let cook for about 10 minutes.
Add the Pak Choi to the broth and simmer for another 5 minutes
Meanwhile, cook the noodles as instructed on the packaging and (optionally) boil the eggs for about 6 minutes.
Slice the spring onions into thin strips and chop up the cilantro.
Remove the broth from the heat source, let cool for a bit before adding the tahini.
Place the noodles in a bowl, fill up with the soup and garnish with spring onion, sesame seed and cilantro. Peel the egg and carefully cut into halves to place on top of the ramen. Enjoy this blissful bowl of ramen!
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