HOUSE OF ASIA
See the recipe
Veggie ramen
A bowl of umami. Tender tofu, wakame, shiitake, and fresh vegetables create a unique, vegetarian ramen inspired by Japanese cuisine.
Ingredients
- 1 pack Fresh Ramen Noodles from House of Asia
- 1/2 package Wakame House of Asia
- 5 tablespoons House of Asia Premium Light Soy Sauce
- 1 pack Shiitake Mushrooms House of Asia
- 2 tsp House of Asia light Shiro miso paste
- 1,5 liter of water
- 2 medium onions, cut in half
- 1 carrot, sliced
- 1 parsley, sliced
- 1/2 small leek, sliced
- 8 kaffir lime leaves
- 1 stalk of lemongrass
- 2 pak choy cabbages, coarsely diced (or Chinese cabbage)
- 1/2 white turnip, cut into strips (or kohlrabi)
- a handful of fresh chives, finely chopped
- 1/2 package of diced tofu
- 2 eggs, semi-soft-boiled (4,5 minutes from boiling)
- 2 cloves of garlic, sliced
- 2 stars of anise
- salt, pepper and fresh chili to taste
A method of preparing
- Pour water into a pot. Add onion, carrot, parsley, leek, garlic, kaffir lime leaves, lemongrass, and dried mushrooms. Simmer the broth for 45 minutes, then strain through a sieve. Season with miso paste, soy sauce, star anise, salt, pepper, and chili powder.
- Meanwhile, boil the eggs until soft (4,5 minutes after boiling), soak the wakame seaweed according to the instructions and cook the ramen noodles.
- Place pak choy, turnip, tofu, wakame, cooked noodles and egg halves in bowls.
- Pour hot broth over everything and sprinkle with chives.
You can buy our products here
Pasta 
Japanese 
15-30 minutes 
