Vegetarian Ramen Soup
Vegetarian Ramen Soup - Japanese feel good meal
Healthy, because
Even smarter
Nutritional values
Broccolini adds plenty of nutrients to vegetarian ramen soup: Vitamin C promotes firm connective tissue, while fiber boosts digestion and calcium ensures healthy teeth and strong bones.
If you can't get broccolini, you can replace it with regular broccoli florets for vegetarian ramen soup.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 77.8 μg | (130 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 5 ozs Broccolini
- salt
- 2 eggs
- 2 carrots
- 4 shiitake mushrooms
- 3 scallions
- 2 ½ ozs Bamboo shoots
- 2 garlic cloves
- ¾ oz ginger roots
- 4 Tbsps Mirin (rice wine)
- 3 Tbsps Sake (alternatively dry white wine)
- 5 Tbsps Miso paste
- 1 Tbsp Lime juice
- 1 Tbsp Chili sauce
- 54 ozs Vegetable broth
- 20 ozs Ramen noodle
- 3 ½ ozs cooked Corn
- Shichimi Togarashi (Japanese spice blend)
- 1 sheet Nori seaweed
- peppers
- Rice vinegar
Preparation steps
Clean broccoli, wash, cut into 2-inch long pieces, cook in boiling salted water for 1-2 minutes, rinse, and drain. Boil eggs in boiling water for about 6 minutes until waxy, then rinse and peel.
Meanwhile, peel carrots and cut into fine strips. Clean the shiitake and cut into slices. Clean and wash the spring onions, finely chop the light parts and cut the green ones diagonally into rings or strips. Wash the bamboo shoots, drain and dice finely.
For the miso mixture, peel garlic and ginger; finely dice garlic and grate ginger. Mix both with mirin, sake, miso paste, lime juice and chili sauce.
Heat broth. Stir in miso mixture and simmer over medium heat for 2-3 minutes. Cook ramen noodles according to package directions in salted water about 3 minutes, stirring occasionally, until al dente; then drain and transfer to bowls.
Add broccoli, corn, bamboo shoots, scallions (except for some green), carrot strips and mushrooms. Cut eggs in half crosswise, sprinkle with shichimi togarashi and add to bowls. Toast nori leaf in a hot pan over low heat for 1 minute, then cut into squares.
Season the vegetarian ramen soup with salt, pepper and rice vinegar and pour over the noodles and vegetables. Garnish everything with nori squares and sprinkle with remaining spring onion greens.
