Japanese ramen with homemade broth, shiitake mushrooms and peanut butter. Warming soup, incredibly aromatic and quickly made for every day. Vegan, gluten-free and full of healthy vitamins and minerals.
Cook pasta according to package instructions. Remove 2-3 tablespoons of cooking water. Set aside. Rinse pasta in cold water, set aside.
2 Servings Ramen noodles
Place large pot on stove and allow to get hot. Pour in the sesame oil. Sauté garlic and onion. Add shiitake mushrooms and tofu. Continue to sauté. Deglaze with a little broth.
1 tbspn Sesame oil, 2 Piece Garlic cloves, 1 Piece Ginger, 75 g Shiitake mushrooms, 220 g Tofu natural, 500 ml Ramen broth
Add bird eye chili and peanut butter. Continue cooking until the liquid has evaporated.
1 Bird Eye Chili or any other chili of your choice, 30 g Peanut butter
Pour in the remaining broth and bring to a boil.
500 ml Ramen broth
Divide into two soup bowls, pour in ramen noodles and add your choice of tamari, mung bean sprouts, cilantro and chili flakes.
1-2 tbspn Tamari, Mung beans sprouts, Fresh coriander greens, Chili flakes