Simple everyday ramen
Zutaten:
for 2 people
Broth
- 1 litre good-quality vegetable stock
- 1 tsp red curry paste
- 1 tbsp peanut butter (creamy)
- 50–80 ml coconut milk
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 small clove of garlic
- 1 tsp lime juice
- Chilli oil (optional)
- Optional: egg
Vegetables
- 100–150 g mushrooms (shiitake or button mushrooms)
- 1 carrot, finely julienned
- 1 small pak choi or a handful of baby spinach
- 1 spring onion
Additionally
- 2 portions of ramen noodles (uncooked)
- Roasted peanuts
Zubereitung
- Fry the base
Heat the sesame oil in a pan.
Sauté the garlic briefly.
Add the curry paste and fry for 30 seconds.
- Creamy stock
Deglaze with vegetable stock.
Stir in the peanut butter, soy sauce and coconut milk.
Simmer gently for 5–10 minutes.
Taste now:
- too mild → add a little curry paste or chilli
- too strong → a little more stock
- not fresh enough → lime juice
- Vegetables
Cook the mushrooms and carrots in the stock for 3–5 minutes.
Add the pak choi at the very end and leave to cook for 1–2 minutes (add to the plate very briefly or even raw, and simply pour the stock over it).
- Noodles
Cook separately according to the packet instructions and drain.
Divide the noodles between two bowls, add the stock with the vegetables and, if desired, the (almost) raw pak choi. Top with spring onions, peanuts and, if desired, chilli oil.
Egg as a topping. A soft-boiled egg instantly makes the ramen something special, but it’s not essential.
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