Our family loves Japanese food. We love Sushi but Ramen and tsukune are our favorite. A problem with Ramen is, it is very difficult to find a good vegetarian or chicken based broth, since almost all Ramen is made with pork broth.
I tried making it at home and it's actually very simple to make. Adding Miso paste to the Veggie broth brings a depth and flavor that is very hearty. Perfect for the cold climate.
This is a very healthy and filling meal.
Ingredients:
Ramen Noodles - 1 pack
Corn kernels - 1/2 cup
Small Broccoli - 1
Spinach leaves - 1 cup
Eggs - 2
Mushrooms - Few
For Broth:
Veggie Broth/Stock - 3 to 4 cups
Miso Paste - 1 1/2 Tbsp
Light Soy sauce - 1 tbsp
Big Piece of Ginger - crushed
Cilantro stalks - one bunch
Garlic - 3 cloves
Cinnamom - 1 inch
Black Peppercorns - few
Cloves - 5
Boil all the ingredients for the broth and strain. Boil the eggs, peel and cut into halves.
Soak the eggs in a light drizzle of soy sauce.
Blanche the spinach, corn, broccoli florets and mushrooms.
Boil the ramen noodles and strain.
Add some ramen to a bowl, top with the broth and add all the veggies to the bowl to the side.
Top with half and egg to each bowl.
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