Vegetable Ramen

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Vegetable Ramen
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Vegetable Ramen

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: JapaneseDifficulty: Easy
Persons

4

rations
Preparation time

10

minutes
Cooking time

30

minutes
Calories

353,55

kcal/ration
Total time

40

minutes

The ramen of vegetables is a very nutritious Japanese dish, since most of its ingredients contain an essential multivitamin contribution for our organism. 😉 This recipe is inspired by Dori, a good friend who loves Japanese cuisine and likes to experiment at home with some of her dishes. While experimenting, he came up with this wonderful recipe. It's healthy, delicious and super easy to make. 👏👏👏

Follow the simple steps and let the Asian scents fill your space. Ah! Don't forget to accompany this ramen with our vibrant Japanese musical selections and turn your kitchen into a temple of good taste.

Are you ready for the slurp? So let's get to work, the world of homemade ramen awaits you! ❤️ I hope you like it as much as I do!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 c.s. tablespoons Extra virgin olive oil

  • 1 large carrot

  • 5 sprigs of fresh chives

  • 3 celery sticks cut into small pieces

  • 65 g mushrooms, cut in slices

  • 65 g shiitake or sirlache mushrooms, cut in slices

  • 8 broccoli florets

  • 1 white onion, cut into small pieces

  • 1/2 leek, cut into small pieces

  • 1 white turnip or celeriac, cut into small pieces

  • 6 g raw sesame

  • 6 g toasted sesame

  • 4 c.s. tablespoons Soy sauce

  • 3 eggs

  • 800 ml homemade chicken broth

  • 130 g rice noodles

  • 2 c.c. salt

Pasos

  • In a saucepan over medium heat with 4 tablespoons of extra virgin olive oil, fry the carrot, onion, mushrooms, mushrooms, white turnip, celery and leek for 10 minutes.
  • Heat the homemade chicken broth until hot but not boiling. In a glass, dissolve 1 and 1/2 sachets of miso soup in part of the hot broth. Add this miso broth to the pot with the stir-fry. Add the rest of the chicken broth. Both liquids are stirred well and added to the pot with the rest of the sautéed ingredients. Add salt.
  • After 10 minutes of adding the water to the pot, add the rice noodles and cook for another 10 minutes. When there are 5 minutes left, add the broccoli florets, as they should be al dente. Check the salt and, if necessary, add half a teaspoon more until it is to your liking.
  • While the noodles are cooking, fill another saucepan with water and put it on high heat; when it starts to boil, cook 3 eggs for approximately 7 minutes.
  • On the other hand, in a frying pan over high heat toast the sesame for 3 minutes, add a little more toasted sesame and 4 large spoonfuls of soy sauce.
  • To serve, it is recommended to put half a boiled egg per person, add the toasted sesame and a few pieces of chopped raw leek to taste.

Notas

  • You can accompany this delicious ramen with some shrimp by adding them in the last 5 minutes of cooking.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 489.25g
  • Total number of serves: 4
  • Calories: 343.55kcal
  • Fat: 18.60g
  • Saturated Fat: 3.05g
  • Cholesterol: 94.3mg
  • Sodium: 2546.68mg
  • Potassium: 277.94mg
  • Carbohydrates: 15g
  • Fiber: 2.67g
  • Sugar: 3.49g
  • Protein: 4.41g
  • Vitamin A: 1622IU
  • Vitamin C: 16.86mg
  • Calcium: 26.4mg
  • Iron: 0.59mg
If you are looking for 10

Key points of the recipe

  1. Cooking noodles and broccoli: Careful attention to cooking times is essential. Rice noodles should be cooked for only 10 minutes to prevent them from becoming too soft. Likewise, adding the broccoli florets in the last 5 minutes will ensure that they are al dente, preserving their texture and nutrients.

  2. Balance flavors: Heat the chicken broth until it is hot but not boiling. Dissolve the miso soup well in some of the hot broth before adding it to the pot. This ensures that the miso is evenly mixed, bringing a deep, full flavor to the ramen.

  3. Control of frying: It is essential to sauté the carrot, onion, mushrooms, mushrooms, turnip, celery and leek correctly. This step should be done over medium heat for 10 minutes so that the vegetables caramelize slightly, thus developing the flavors that are the basis of ramen.

Pairing with wine

For a Vegetable Ramen, a pairing with wines that complement the umami richness of the miso soup and the aromatic profile of the vegetable ingredients without overwhelming them is preferred. A white wine with a certain acidity, freshness and a touch of minerality is a good choice.

Dry Aromatic White Wine: A white wine with citrus notes such as a Sauvignon Blanc or a Verdejo pairs well with this type of dish. The refreshing acidity will cut through the saltiness of the soy sauce and the richness of the miso soup, while the herbal aromas and minerality will complement the vegetables and enhance the flavors of the whole.

Grüner Veltliner: Another white wine that would work well with this Vegetable Ramen is a Grüner Veltliner from Austria, known for its spicy flavor, notes of white pepper, and a fruity touch, which would complement the complexity of the dish and the umami nuances.

Dry Sparkling Wine: A sparkling wine such as a Cava Brut or Prosecco would make a good pairing, as the bubbles will help refresh the palate and are versatile enough to complement the variety of flavors presented by the ramen.

Wines to Avoid: Red wines are generally not recommended to accompany this type of dish, mainly because of their tannins, which can conflict with the salinity and umami profile of the dish. Likewise, very sweet or oaky white wines could overpower the flavor and throw the pairing out of balance.

The ideal wine for this dish should not have a very pronounced body; a light to medium bodied wine is best so as not to overload the whole with overly robust flavors. Thus, the balance and harmony between food and drink is sought, highlighting the freshness and complexity of vegetable ramen without competing with it.

Beer pairing

I would look for a beer that complements the umami flavors of the miso and the richness of the vegetables, while also being able to refresh the palate and cut through the density of the broth.

An excellent choice could be a Saison style beer. Originally from Belgium, Saisons are farmhouse beers with a spicy and slightly fruity profile, which may have a subtle yeast character and often a peppery note from the type of hops or spices used. This style is quite effervescent and dry, which helps cleanse the palate after each sip of ramen, enhancing the dining experience and preparing the mouth for the next bite.

Another alternative could be a Pilsner or Japanese Lager style beer. Japanese lagers are known for their cleanliness, smoothness and subtlety, making them ideal partners for the delicate flavors of ramen. They have a mild bitterness that can highlight the freshness of the vegetables and not overshadow the light and complex flavors of the dish.

Pairings to avoid would include very bitter or acidic beers, such as some IPAs or Sour Ales, which could overwhelm the delicate balance of the vegetable ramen. In addition, extremely robust or high alcohol beers, such as Barleywines or Imperial Stouts, would probably not be ideal, as their intensity and complexity could compete aggressively with the mild flavors of the dish.

In summary, for a vegetable ramen, we recommend a Saison for its ability to complement and cleanse the palate or a Japanese Lager for its delicacy and smoothness, avoiding pairings with excessively bitter, acidic or strong beers.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Soybeans, Eggs, Sesame seeds

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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