fbpx

Ramen with Mushroom Broth (GFO)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Ramen 120 gr 240 gr
Miso 1 tbsp 2 tbsp
Kombu 2 sheets 4 sheets
Onion 1 2
Garlic 1 clove 2 cloves
Mushrooms dried 1 tbsp 2 tbsp
Mushrooms fresh 120 gr 240 gr
Bok choy 2 4
Spring onion 2 stalks 4 stalks
Stock cube 1 2
Carrot 1 2
Coriander 4 stalks 8 stalks

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 443Kj
  Protein 8.9g
  Fat, Total 1.4g
  –  Saturated 0.4g
  Carbohydrates 12.3g
  – Sugars 2.6g
  Sodium 621g
  Allergens Wheat

TOOLS: Fry pan, bowl, saucepan, strainer, wooden spoon , ladle, grater

METHOD

1

PREP & COOK                      

Dice onion and finely chop garlic ● heat saucepan with  1(2) tbsp of oil on medium heat ● add onion and garlic and cook for 3 minutes ● add 3(6) cups of water, stock cube, kombu and dried mushrooms ● simmer for 20 minutes

2

BOIL                                    

Place ramen noodles in a big bowl ● cover ramen with boiling water and let sit for 6-7 minutes until al dente ● strain and rinse ramen to stop the cooking process ● drizzle with 1(2) tbsp of oil to avoid sticking and set aside

3

PREP & COOK                          

Slice mushrooms thinly ● Slice bok choy lengthwise ● grate carrot and cut spring onion into 3cm pieces ● remove kombu from stock ● add miso paste to stock ● bring to a boil ● taste, add salt if needed and extra water if stock reduces slightly ● turn off heat

4

FRY                                      

Heat fry pan with 1(2) tbsp of oil on medium heat ● when hot, fry mushrooms for 4-5 minutes ● add bok choy and fry for 2 more minutes ● add ¼(1/2) cup of water and cook bok choy for 3 minutes until water evaporates ● add spring onion and season to taste

5

SERVE                                  

Place ramen in a bowl ● place bok choy, mushrooms, spring onion and grated carrot around the ramen ● use a ladle to add the stock with the mushrooms and top the vegetables with it ● garnish with some coriander leaves

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.