It is September and even though autumn is not quite here yet – a new soup recipe is. With an introduction by the lovely A: Ich mag Ramen – Bilderrahmen – Nudelsuppen aka Ramen – und was kann eigentlich noch so alles rahmen?
Recipe – Ramen
Amount: 2 portions
Prep time: 20 minutes
120 g Udon noodles
1 Tbsp vegetable oil
1 onion, in stripes
1 garlic clove
1 thumbnail size piece of ginger
1 cup of soup vegetables(for example carrot, leek, celery and parsley)
800 ml water
1 Tbsp miso paste
1 Tbsp soy sauce
100 g pumpkin
100 g carrot
50 g leek
1 spring onion
Cook 2 eggs until they are still a bit soft (about 5 minutes) and set aside.
Cook 120 Udon noodles according to the packaging and drain them.
Meanwhile, in a pot warm up 1 Tbsp vegetable oil and cook 1 onion in stripes until light brown.
Peel 1 garlic clove and 1 thumb-size piece of ginger. Cut into small pieces and add to the browned onion.
After a short while add 1 cup of vegetable for soup (for example carrot, leek, celery and parsley) and brown as well.
Deglaze the vegetables with 800 ml water. Then season the soup with 1 Tbsp miso paste and 1 Tbsp soy sauce and bring to a boil.
Cut up the vegetables (for example 100 g pumpkin, 100 g carrots and 50 g leek) and cook for 10 minutes with the soup.
Separate the Udon noodles in two bowls. Place the vegetables on top of the noodles.
Season the soup to taste and add to the bowls.
Peel the eggs, place on the noodles and carefully halve them.
Garnish with 1 spring onion and sesame seeds.
I would not want to rewarm the soup. If you would like to meal prep: cook the eggs and the broth, cut up the vegetables. When you would like to serve the soup cook the udon noodles and the vegetables in the broth.