Ramen with tofu, spinach and shiitakes

accompanied by rice noodles and scallions

A tasty broth with the aroma of mushrooms, the texture of vegetables and the savoury flavour of soy sauce, served with traditional rice noodles.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, celery, soya, gluten

Ingredients

Spinach

Shiitake mushrooms

Scallion

Onion

Carrot

Tofu

Vegetable broth

Rice noodles

Soy sauce

Garlic

Ginger

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1724
412
17
3
58
6
7
9
0
802

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Dissolve the broth in 1 litre of hot water. Wash all the vegetables. Peel and finely chop the onion, garlic and ginger. Cut the shiitakes in thick slices. Peel the carrot and cut it into thin strips.

Heat 1 tablespoon of olive oil in a pot and sauté the onion, ginger and garlic for 1 minute. Add the shiitakes and carrot, and let it cook for 2 minutes. Season to taste. Add the hot broth together with the soy sauce. Bring it to a boil and let it simmer for 10 minutes.

Bring plenty of water to a boil in a medium-size pot and turn off the heat. Add the rice noodles and make sure all noodles are covered with water. Let it sit for 8 minutes. Once cooked, drain the water and wash the noodles under cold water. Separate the noodles with your hands. Drain the cold water and set the noodles aside.

Cut the tofu into cubes of 1cm. Sauté in half a tablespoon of olive oil until they brown. Remove them from the pan. In the same hot pan, but with the fire off, cook the chopped spinach for a few seconds until the colour changes.

Taste the broth and season to taste. Serve the hot broth in a soup plate and add the spinach, rice noodles and tofu. Finish with the scallion cut into thin slices.