INGREDIENTS
- – Purple miso 100 g.
- – 1 L of water.
- – Kombu hoja (10 cm).
- – Ginger 3 slices.
- – Garlic 1 clove, chopped.
- – 1/2 spoon of sriracha.
- – Fideos for ramen.
- – Soy sauce 3 tbsp.
- – Beet pickle.
- – Egg cooked 6 1/2 minutes.
- – Inexperienced chopped inexperienced half.
- – Sauteed PAC choi or chard or espinaca.
- – Sesame to brighten.
RAMEN a basic Japanese noodle soup with a vegetarian recipe tremendous straightforward and comes out very excellent!
PROCEDURE:
1. Make a broth with the crimson miso, kombu leaf, ginger, garlic and half a tablespoon of siracha. Let it boil.
2. Cook dinner the ramen noodles individually after which serve them within the scorching broth. On prime, all of the beet pickles, chopped greens and the egg with the creamy yolk.
