Ramen mit Lemon Sriracha & Kimchi

Ramen with Lemon Sriracha & Kimchi

Anyone who has always wondered whether SUUR could also go well with ramen noodles - here comes the answer: Yes, it does! Perfect even.

Ingredients for 2 people:⁠ ⁠

1 onion, peeled, finely diced⁠

2 garlic cloves, peeled⁠

a good piece of ginger, peeled ⁠

Chili flakes (optional)⁠

100 g fresh shiitake mushrooms, cleaned and halved⁠

1 carrot⁠, peeled and cut into sticks⁠

1 pak choi, washed, halved⁠ or quartered⁠

3 tbsp sesame or coconut oil⁠ 3 tbsp soy sauce⁠

1 tbsp miso paste⁠

1.5 l vegetable broth⁠

1 tbsp. Wakame seaweed or 1 nori sheet ⁠

200 g ramen noodles⁠ (or mien noodles)⁠

200 g smoked tofu⁠

2 spring onions, trimmed, in rings⁠

To taste: Lemon juice or rice vinegar⁠

optional: sesame, sesame oil⁠

Heat 2 tablespoons of sesame or coconut in a large saucepan and sauté the onion, pressed garlic and grated ginger. ⁠ ⁠

Add miso paste and soy sauce and possibly chili flakes and sweat briefly.⁠ ⁠ Pour in the vegetable broth, add the algae and cook gently for about 20 minutes.

Sift the broth and pour it back into the pot.⁠ ⁠

Add the carrot sticks, shiitake and pak choi and simmer for about 7 minutes. Taste.⁠ ⁠

Prepare the noodles according to the package instructions.⁠ ⁠

Fry the smoked tofu in a tablespoon of sesame oil in a pan until crispy.⁠ ⁠

Serve noodles, vegetables, broth and tofu in bowls with spring onions and Lemon Sriracha. Top with sesame and sesame oil. Serve with kimchi.⁠ ⁠

🤟 Bon appetit! ⁠

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