Créé avec l’IA
Classic Vegetable Ramen
35 min 159 kcal par portion Moyen
Ingrédients
4 Portions
- ramen noodles200 g
- low-sodium vegetable broth1000 ml
- shiitake mushrooms, sliced100 g
- baby spinach100 g
- carrots, julienned100 g
- firm tofu, cubed100 g
- soy sauce2 tablespoons
- sesame oil1 tablespoon
- garlic cloves, minced2 cloves
- ginger, grated1 teaspoon
- green onions, sliced2 pieces
- chili paste1 tablespoon
Instructions
- 1
Heat the sesame oil in a large pot over medium heat.
- 2
Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
- 3
Add the sliced shiitake mushrooms and cook for 3-4 minutes until softened.
- 4
Pour in the low-sodium vegetable broth and bring to a gentle boil.
- 5
Stir in the soy sauce and chili paste, mixing well.
- 6
Add the julienned carrots and cubed tofu, simmer for 5 minutes.
- 7
Add the ramen noodles and cook according to package instructions (usually 3-4 minutes) until tender.
- 8
Stir in the baby spinach and cook for 1 minute until wilted.
- 9
Taste and adjust seasoning if needed.
- 10
