Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Meat-free Shoyu Ramen
By: Yumiko
Ingredients
- 1 onion, diced
- 1 tbsp ginger mince
- 2 tbsp garlic mincre
- 10g bonito flake
- 1/2 leek
- 4 green onion stalk
- 2 eggs, soft boiled
- 1 vegetables stock cubes
- 1L water
- 1 packet of seaweed snack
- 100g Enoki mushroom
- 3 bunch Bok Choy
- 180g hakubaku ramen noodles
- 300g soft tofu
- 2 tbsp tamarin soy sauce
- 1 1/2 tbsp mirin
Product used in recipe
- HAKUBAKU - ORGANIC RAMEN NOODLES
Method
- Boil 1L water with vegetables stock cubes, add onion, shallow t, leek, ginger, garlic. Boil for 1 hour, add 10g of bonito flake and boiled for 5 more minutes.
- Drain the broth, just keep the liquid. Keep boiling while adding soy sauce and mirin. Add Enoki mushroom in with the ramen noodles.
- Cook the ramen noodles for 4 minutes and take out into serving bowl. Continue boiling, add Bok Choy and tofu in and cook for another 7 minutes.
- Crack 2 soft boiled eggs onto the noodles. Then pour the soup with Bok Choy and tofu over. Add some sheet of seaweed for decorating.
