Food & Drink Happiness in a bowl: Recipe for a vegetarian ramen bowl with pak choi and egg

14:25  31 october  2020
14:25  31 october  2020 Source:   elle.de

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Good Food cooks with pak choi , a leafy green Chinese cabbage that's ideal for stir-fries or can be steamed till soft in a vegetable side dish. A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix.

In a bowl , mix the sake, soy and mirin, and add the eggs . Put a small plate or an upturned lid on top so that the eggs are fully submerged. Coat the beetroot with this mix and cook for a further 5-10 minutes, until caramelised. Step 4. Serve the beetroot with the pak choi , an egg cut in half, the

There is basically nothing more heart-warming than sipping a hot soup while it is getting uncomfortable outside. Ramen bowls are really tasty and really trendy. The noodle soups from Japan have long since conquered our palates! We have a vegetarian recipe for you!

Ramen-Bowl mit Pak Choi und Ei Hitchcock/Julia Skowronek © Hitchcock / Julia Skowronek Ramen bowl with pak choi and egg Hitchcock / Julia Skowronek Ramen-Bowl mit Pak Choi und Ei © Hitchcock / Julia Skowronek

Ramen bowl with pak choi and egg

Warms from the inside: Recipe for vegetarian ramen bowl ingredients (for 4 People):

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4 eggs 1 glass of pickled beetroot 2 bulbs Pak Choi 2 handfuls of Asian mushrooms (e.g. Shimeji, Shiitake or Enoki) 1 pinch Salt 250 g Asian noodles (e.g. ramen, soba or udon noodles) 1 liter of vegetable broth 3 tablespoons lime juice 2 handfuls of sprouts Preparation of the ramen bowl: The day before, take the eggs one hour before cooking Take the refrigerator. Then cook for 6.5 minutes and chill cold. Strain the beetroot, collecting the liquid. Peel the eggs and marinate in the liquid for 8 hours. Store eggs and beetroot in the refrigerator until further processing. Clean and wash the pak choi and cut into bite-sized pieces. Clean the mushrooms, leave whole or cut into slices, depending on the variety. Cut the beetroot into narrow strips. Blanch the pak choi in salted water and cool immediately. Cook the pasta according to the instructions on the packet, drain and rinse off with cold water. Boil the vegetable stock and refine with lime juice. Remove the eggs from the marinade and cut in half lengthways. Spread the noodles, pak choi, mushrooms and beetroot on four soup bowls. Pour on the hot broth. Finally, arrange the eggs and sprouts on top and serve immediately.

Bon appetit!

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This is interesting!