nothing beats a warm bowl of ramen noodles🍜✨

nothing beats a warm bowl of ramen noodles🍜✨

Ingredients (2 portions):

For the ramen broth:

2 Tbsp sesame oil
1 red onion
2 garlic cloves
thumb sized grated ginger
150 g shiitake mushrooms
2 Tbsp white miso paste
1/2 tsp gochujang (or more)
1 tsp maple syrup or suagr
1 tsp vegetable bouillon powder (1/2 cube)
1 Tbsp soy sauce (or more, adjust to taste)
950 ml water

Noodles:
250 g ramen noodles

For the tofu cubes:

1 block smoked tofu
1 tsp cornstarch
1 Tbsp soy sauce
1 Tbsp sesame oil

Toppings:

1 steamed Bok choy (optional)
2 cooked eggs (8min)
spring onion
sesame seeds

Directions:

1. Ramen Broth: Sauté onion, garlic, and ginger in sesame oil. Add mushrooms and cook until soft. Stir in miso, gochujang, sugar, bouillon, soy sauce, and water. Simmer for 10-15 minutes.
2. Tofu Cubes: Coat tofu with cornstarch, soy sauce, and sesame oil. Pan-fry until crispy.
3. Noodles: Cook noodles separately according to package instructions. Drain and run under cold water to prevent sticking.
4. Toppings: cut your Bok choy in half and steam with a splash of water in a frying pan for about 5 minutes. Cook eggs for 8 minutes. Slice spring onions.
5. Assemble: Divide broth into bowls, add noodles, tofu, Bok choy, eggs, spring onions, and sesame seeds.

#ramen #ramennoodles #easyramenrecipe #ramenrecipe #healthyrecipes #healthyeatingideas #shorts

[nutritionwithtijana]

nothing beats a warm bowl of ramen noodles🍜✨

Ingredients (2 portions):

For the ramen broth:

2 Tbsp sesame oil
1 red onion
2 garlic cloves
thumb sized grated ginger
150 g shiitake mushrooms
2 Tbsp white miso paste
1/2 tsp gochujang (or more)
1 tsp maple syrup or suagr
1 tsp vegetable bouillon powder (1/2 cube)
1 Tbsp soy sauce (or more, adjust to taste)
950 ml water

Noodles:
250 g ramen noodles

For the tofu cubes:

1 block smoked tofu
1 tsp cornstarch
1 Tbsp soy sauce
1 Tbsp sesame oil

Toppings:

1 steamed Bok choy (optional)
2 cooked eggs (8min)
spring onion
sesame seeds

Directions:

1. Ramen Broth: Sauté onion, garlic, and ginger in sesame oil. Add mushrooms and cook until soft. Stir in miso, gochujang, sugar, bouillon, soy sauce, and water. Simmer for 10-15 minutes.
2. Tofu Cubes: Coat tofu with cornstarch, soy sauce, and sesame oil. Pan-fry until crispy.
3. Noodles: Cook noodles separately according to package instructions. Drain and run under cold water to prevent sticking.
4. Toppings: cut your Bok choy in half and steam with a splash of water in a frying pan for about 5 minutes. Cook eggs for 8 minutes. Slice spring onions.
5. Assemble: Divide broth into bowls, add noodles, tofu, Bok choy, eggs, spring onions, and sesame seeds.