Créé avec l’IA
Shoyu Veggie Ramen
30 min 157 kcal par portion Facile
Ingrédients
4 Portions
- ramen noodles200 g
- vegetable broth1000 ml
- soy sauce3 tablespoons
- baby spinach100 g
- enoki mushrooms100 g
- carrots, julienned100 g
- firm tofu, cubed100 g
- sesame oil1 tablespoon
- garlic cloves, minced2 cloves
- ginger, grated1 teaspoon
- green onions, sliced2 pieces
Instructions
- 1
Bring a large pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
- 2
In a separate large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 3
Pour in the vegetable broth and bring to a gentle simmer.
- 4
Add the soy sauce to the broth and stir well.
- 5
Add the cubed tofu, julienned carrots, and enoki mushrooms to the broth. Simmer for 3-4 minutes until the vegetables are just tender.
- 6
Add the baby spinach and cook for another 1-2 minutes until wilted.
- 7
Divide the cooked ramen noodles between serving bowls.
- 8
Ladle the hot broth and vegetables over the noodles.
- 9
Garnish each bowl with sliced green onions.
