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Ramen with Miso and Luggi
Ingredients
1 litre of broth (chicken or vegetable)
1–2 tablespoons of peanut butter
1 teaspoon of sesame oil
2 cloves of garlic, chopped
1 teaspoon of grated ginger
1 teaspoon of chilli
1 teaspoon of paprika
1 coconut milk (can)
1 bowl of mushrooms
1 larger onion
2 portions of ramen noodles or egg noodles
1-2 soft-boiled eggs
1-2 tofu
Ghee or oil
Spring onion
Instructions
01Break the tofu into smaller pieces and fry them in oil or ghee butter, sprinkle with red pepper, and pour over approximately 2 tablespoons of Luggi, fry until crisp, then set aside.
02Wash and slice the mushrooms thinly and fry them again in oil or ghee until crispy, then set aside.
03Then in the same pan, add chilli, sesame oil and crushed garlic, chopped spring onions, freshly grated ginger, peanut butter, Luggi Beavia, and stir well to form a consistent mixture. Finally, pour in the coconut milk (just half a can) and the broth, bring to a boil to blend the flavors.
04Once the soup starts to boil, add the ramen noodles and let them cook. Turn off the heat and stir in the miso paste so that it doesn't overcook.
05Meanwhile, boil an egg softly to your liking and you can also fry some onion until golden brown. Chop up the spring onions for sprinkling.
06Serve everything nicely in a bowl.
07Enjoy your meal.
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