Japanese Vegetable Ramen Noodle Soup

Name: Japanese Vegetable Ramen Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 250 g fresh ramen noodles; 1 tbsp vegetable oil; 1 tbsp finely chopped fresh ginger; 2 cloves garlic, crushed; 150 g oyster mushrooms, halved; 1 small zucchini thinly sliced; 1 leek halved lengthways thinly sliced; 100 g snow peas halved on the diagonal; 100 g fried tofu puffs, cut into julienne strips; 1/3 cup white miso paste; 1/3 cup light soy sauce; 1/4 cup mirin; 90 g bean sprouts, tailed; 1/2 tsp sesame oil; 4 spring onions, thinly sliced; 100 g enoki mushrooms

3 steps

Prep:15minCook:15min

Updated at: Thu, 17 Aug 2023 00:21:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories252.9 kcal (13%)

Total Fat6.2 g (9%)

Carbs41.1 g (16%)

Sugars10.6 g (12%)

Protein13.9 g (28%)

Sodium1518.6 mg (76%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

250gfresh ramen noodles

1 Tbspvegetable oil

1 Tbspfresh ginger

finely chopped

2cloves garlic

crushed

150goyster mushrooms

halved lengthways thinly sliced

100gsnow peas

halved on the diagonal

100gtofu puffs

fried, cut into julienne strips

⅓ cupwhite miso paste

⅓ cuplight soy sauce

¼ cupmirin

90gbean sprouts

100genoki mushrooms

Instructions

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the noodles and cook, stirring to prevent them sticking together, for 2 minutes, or until just tender. Drain, rinse under cold running water, then drain again.

Step 2

Heat a wok over medium heat, add the vegetable oil and swirl to coat. Add the ginger and garlic and stir-fry for 30 seconds, then add the oyster mushrooms, zucchini, leek, snow peas and sliced tofu puffs and stir-fry for 4 minutes. Pour in 1.5 litres water and bring to the boil, then reduce the heat and simmer. Stir in the miso paste, soy sauce and mirin until heated through, but don't let it boil. Just before serving, stir in the bean sprouts and sesame oil.

Step 3

Place the noodles in the bottom of six serving bowls, then pour the broth over the top. Sprinkle with the sliced spring onion and enoki mushrooms.