The eggs can clearly just be boiled smiling if you don't feel like my quick pickling. This is favorite food. Really easy, so lovely and ridiculously pretty. The reason why the miso is added when the soup is taken off the heat is that it shouldn't boil.
Recipe for one pot ramen
Quick and delicious vegetarian one-pot ramen soup, bursting with rich Asian flavors, eggs, and noodles.
We have the recipe from the book: “Green Food in 30 Minutes“, where the author Louisa Lorang writes the following about the recipe:
“The eggs can definitely just be soft-boiled if you don’t feel like doing my quick pickling. This is favorite food. Really easy, so delightful and ridiculously pretty. The reason the miso is added when the soup is taken off the heat is that it shouldn’t boil.”
Servings: persons
One pot ramen
The eggs can clearly just be boiled smiling if you don't feel like my quick pickling. This is favorite food. Really easy, so lovely and ridiculously pretty. The reason why the miso is added when the soup is taken off the heat is that it shouldn't boil.
Equipment
- Pot
- Bowl
Ingredients
Egg
- 2 pcs. Egg
- 50 gram Soya
- 25 gram Sugar
- 30 gram Mirin
- 50 gram Water
The Frame
- 100 gram Shiitake Mushrooms
- 1 pcs. Portobello Mushrooms up to 2 to taste, sliced
- Oil for frying
- 2 cloves Garlic finely grated
- 6 gram Ginger grated
- 800 gram Vegetable Broth
- 400 gram udon noodles
- 200 gram Mukimame edamame beans without pods
- 18 gram Miso dark
- 20 gram Soya
- 4.5 gram Sesame Oil
Topping
- Scallion - Spring Onions or leek, chopped (pl.)
Instructions
Eggs
- Put the eggs in boiling water and boil them for 6 ½ minutes.
- Meanwhile, put soy sauce, sugar, mirin, and water in a saucepan and bring it to a boil until the sugar has melted.
- Peel the eggs and place them in a cup.
- Pour the hot soy mixture over and let them soak until serving.
- Fry the mushrooms in oil in a hot wok.
- Add garlic and ginger and let them sauté without taking color.
- Pour in the broth and bring to a boil.
- Add noodles and let them steam for about 1 minute.
- Add mukimame and heat through.
- Remove the soup from the heat and gently stir in the miso.
- Season with soy sauce and sesame oil.
- Divide the soup into 2 large bowls.
- Top with spring onion, sesame seeds, and halved eggs.
- Serve immediately, preferably with chili oil on the side.
Notes
If you omit the pickled eggs, the dish is vegan.