Miso Ramen with Vegetables and Nori

A method of preparing

Soup:
1. Heat 2 tablespoons of rapeseed oil and 1 teaspoon of sesame oil in a pot. Add the garlic and chili pepper and cook over medium heat for 30-40 seconds, stirring occasionally.
2. Pour in the vegetable broth, the contents of four sachets of miso paste, mix and simmer over medium heat for 5-7 minutes.

Accessories:
1. Meanwhile, chop the ginger and red bell pepper lengthwise. Thinly slice the leek. Heat 3-4 tablespoons of oil in a pan and first fry the ginger over medium heat for 30-45 seconds.
2. Set the ginger aside and add the leek – stir-fry for 30-45 seconds. Remove the leek and add the green beans, 2 tablespoons of soy sauce, 1/2 teaspoon of sesame oil (optional) and stir-fry for a minute – just enough to infuse the bean flavor while remaining al dente. Leave the peppers raw and cut the nori leaves into thin strips.

Makaron:
1. After preparing all the above items, bring a pot of water to a boil, and when the water boils, add the pasta and simmer for 2-3 minutes.

That's it; the dish is ready to eat. If using peanut butter/sesame paste, add a tablespoon of butter/sesame paste to a bowl, add the noodles, then the soup, and garnish with the remaining ingredients. Enjoy!