Ramen is the ultimate comfort food but is often not vegetarian. This recipe is fully vegetarian (and would be vegan without the egg) without sacrificing any flavor.
Boil a small pot of water. Once boiling, gently lower in a room temperature egg and set a timer for exactly 7 minutes. Remove from boiling water and transfer to an ice bath.
Combine water, soy sauce, sugar, and peeled egg in a small container so that the soy mixture covers the egg. Refrigerate for 3-24 hours.
Cut tofu into thin rectangles and coat with cornstarch. Pan fry on medium-high heat until crispy and golden. Set aside.
Add oil and green onions (white parts only) to a pot. Stir consistently on medium-high heat until golden brown and caramelised. Add water and miso, mixing until smooth. Cover and simmer.
In a separate pot, boil water and cook noodles.
Cut broccoli into small florets and blanch in the noodle water for the last two minutes of cooking.
Add broth and noodles to a serving bowl. Top with crispy tofu, blanched broccoli, spring onion greens, and the marinated soy egg. Optionally, top with chili oil and serve.
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