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!