Vegetarian Ramen
4 pers.
Ingredients · Servings 4
- Ingredients
- 120g Ramen Noodles
- 2 Eggs
- 1 bok choy
- 8 Button Mushrooms
- 1 liter Vegetable broth
- 1 tbsp Soy sauce
- 1 tablespoon sesame oil
- 2 Spring onions
- 2 cm of fresh ginger
- 1 tsp Sesame seeds
- 1 tbsp neutral oil
Method · 30 min
- Cook the ramen noodles in a pot of boiling salted water according to the package directions. Drain them.
- Remove the outer layer of your spring onions. Slice them thinly and finely chop the stalks.
- Remove the base of the stems of your mushrooms, wash them and then cut them into quarters.
- Heat the vegetable broth in a saucepan with the soy sauce and the peeled and chopped ginger.
- When the liquid boils, add the mushrooms and poach them for 10 minutes.
- Pierce the base of your eggs with an egg piercer, then plunge them into a saucepan of boiling water for 6 minutes. Drain them and peel them carefully. Cut them in half.
- Wash the bok choy, remove the base, then separate the leaves. Pan-fry the bok choy leaves in neutral oil over very high heat for 5 minutes, stirring very regularly.
- Arrange all the ingredients attractively in large bowls.
- Garnish with spring onions, including their stalks. Drizzle with sesame oil. Sprinkle with sesame seeds.
Vegetarian ramen is a comforting and flavorful dish, perfect for a family dinner. Easy to prepare in advance, it reheats easily. Add a few cilantro leaves for a touch of freshness.
