The best of forest and field straight to your bowl. Whether with pumpkin or sweet potato, this veggie ramen is a hit in every season! Our legendary mushroom broth gives it the ultimate umami boost. Don't miss out on this amazing comfort food!
Ingredients for 2 servings:
- 1 butternut/Hokkaido pumpkin OR 1 large sweet potato
- 1 bottle of organic vegetable broth with mushrooms, vegan
- 1 knob of butter (for the broth)
- 150g ramen noodles
- 1 tbsp Organic Spicy Chili Crunch
- Asian mushrooms (your choice)
- 2 slices of pumpernickel
- 2 carrots (cut into thin strips)
- 2 spring onions (sliced into rings)
- Sprouts to taste
- 1 pinch of salt & sugar
- 2 Ramen Eggs
ZUBEREITUNG
- Peel and cut ¾ of the pumpkin/sweet potato, coat with olive oil, and roast in the oven at 180°C fan-forced for 20 minutes.
- Meanwhile, cut the remaining 1/4 of the pumpkin/sweet potato into sticks and sauté in a deep pan. Deglaze with the mushroom stock and cook for 2 minutes, then set aside.
- Heat the broth in a pot and puree the roasted pumpkin/sweet potato with a knob of butter until smooth.
- Crumble the pumpernickel slices and toast them in butter until golden brown.
- Boil eggs for 6 minutes, rinse with cold water and halve them (Tip: For proper ramen eggs, boil the eggs a day in advance and marinate overnight in Lemon Shoyu Tare)
- Thoroughly mix carrot strips with sugar, salt and spicy chili crunch.
- Cook the ramen noodles according to the package instructions, drain and shake vigorously a few times in the sieve until they become slightly creamy.
- Briefly blanch mushrooms and sprouts in boiling water, then rinse them in cold water.
- To serve, divide the noodles between 2 bowls, pour over the broth and distribute the toppings.
- Garnish with spring onions and add more Spicy Chili Crunch on top, if desired.