RECIPES

Portobello Mushroom Ramen

Ramen is a dish that has its origins in China. In the 17th century it arrived to Japan through Zhu - a Chinese politician and writer exiled after the defeat of the Ming dynasty. The Japanese feudal king at the time welcomed Zhu and to thank him, Zhu made him a bowl of noodles with broth. Ramen was born. #Vegan

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Fried crunchy onion
  • Japanese chive
  • Garlic
  • Vegetable broth (Celery)
  • Tomoshiraga Somenteen noodles (Gluten)
  • Mushroom Portobello
  • Hoisin sauce (Gluten, Peanuts, Soy, Sesame)
  • Fresh ginger
  • Miso pasta (Soy)
  • Sriracha
  • Soy sauce (Soy, Gluten, Sulfites)

Necessary utensils

  • Cutting board
  • Knife
  • Pot

Nutritional information (every 100 grams)

Calories135,2 Kcal
Fat2,87 g
of which saturated fat1,23 g
Carbohydrates22,7 g
of which sugar2,97 g
Proteins4,97 g
Salt1,72 g

Preparation time

Difficulty

Ingredients

  • Fried crunchy onion
  • Japanese chive
  • Garlic
  • Vegetable broth (Celery)
  • Tomoshiraga Somenteen noodles (Gluten)
  • Mushroom Portobello
  • Hoisin sauce (Gluten, Peanuts, Soy, Sesame)
  • Fresh ginger
  • Miso pasta (Soy)
  • Sriracha
  • Soy sauce (Soy, Gluten, Sulfites)

Necessary utensils

  • Cutting board
  • Knife
  • Pot

Nutritional information (every 100 grams)

Calories135,2 Kcal
Fat2,87 g
of which saturated fat1,23 g
Carbohydrates22,7 g
of which sugar2,97 g
Proteins4,97 g
Salt1,72 g

Cooking step by step

Cooking
step by step

The noodles:

In a pot, bring water with a pinch of salt to a boil. Add noodles and let boil for 3 min.
Drain and set aside in a bowl with cold water. 

Los tallarines Ramen de portobello

The vegetables:

Mince garlic and ginger.
Cut scallion at an angle, separating the green part from the white.
Slice portobello mushrooms. 

The broth:

In a pot, heat a dash of oil. Sauté garlic, ginger and the white part of the scallion. Add portobello mushrooms and sauté for 3-5 min until golden brown.
Add broth, soy sauce, hoisin sauce, and 1 litre of water for each cube of broth. Boil for 5 min.
Dissolve miso paste in the broth. Turn off the heat and add salt to taste. 

Your meal:

Divide broth between serving bowls. Place noodles in each bowl and finish with crispy onion and green scallion.
If you like it spicy, add sriracha sauce

Paso 5

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Paso 6

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La ensalada - Salmon espinaca

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