pittige ramen met groenten

What's in it

10 parts read from its 13 ingredient lines, its title and its method.

Broth base

• Vegetable or mushroom “2 l (zoutarme) groentebouillon”

Tare and seasoning

• Miso “160 g witte shiro miso”
• Vinegar “3 el rijstazijn”

Aroma oil

• Chili oil (rayu) “3 el chili-olie (+ extra voor erbij)”

Noodles

• Ramen noodles, kind not stated “500 g voorgekookte of verse dunne ramennoedels”

Toppings

• Boiled or soft egg “4 grote eieren, (zachtgekookt en gehalveerd)”
• Sweet corn “2 voorgekookte maïskolven, (korrels losgesneden (of 150 g maïs uit blik))”
• Mushrooms (shiitake, enoki, shimeji) “500 g gemengde paddenstoelen, (bijv. shiitake, duinvoetje, enoki en beukenzwam)”
• Bok choy “4-5 stuks mini-paksoi”

How it is served

• Served in soup from the method

Against the usual Vegan

It has 2 of the 3 parts of the usual Vegan and vegetarian ramen: vegetable or mushroom and mushrooms (shiitake, enoki, shimeji). Not on it: tofu.

Less usual for the style: vinegar (in 22% of Vegan recipes) and sweet corn (in 14% of Vegan recipes).

Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu.