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Spring Asparagus Ramen with Tofu and Egg
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60 min
Under an hour
Knuspr-Küche
Genießen Sie den Frühling in einer Schüssel! Dieser leichte, vegetarische Ramen kombiniert zarten weißen Spargel mit knackigen Zuckerschoten, cremigem Tofu und einem perfekt gekochten Ei. Die Basis bildet eine aromatische Dashi-Brühe mit Miso und Shiitake-Pilzen – ein gesundes und geschmackvolles Mittagessen, das in nur einer Stunde fertig ist.
Preparation method
Prepare Dashi Broth
Place the dried shiitake mushrooms and nori sheets in 1.2 liters of water. Ideally, let them steep overnight in the refrigerator. Alternatively, soak them in hot (not boiling) water for about three hours.
Season the broth with miso paste and soy sauce. Remove the mushrooms and set aside for later.
Prepare Ramen Toppings
Slice the soaked shiitake mushrooms and simmer them in the broth for at least 30 minutes. Dice the tofu. Slice the spring onions into fine rings. Toast the sesame seeds in a dry pan until golden brown.
Ingredients
Nutritional values
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