Kokos Ramen Suppe

Coconut Ramen Soup

Coconut Ramen Soup

Köstliches Asia Gericht

Serving for 4 people

Ingredients

Shan'shi ingredients

Ingredients for the soup

  • 1 can of Shan’shi coconut milk
  • 1 tbsp gochujang
  • 1 tbsp miso paste
  • 1 garlic clove
  • Zest and juice of 2 limes
  • 1 tsp sugar
  • 1 glass of water (about 200 ml)

Ingredients for the toppings

  • 2 packs of Shan’shi ramen noodles
  • 2-4 large radishes, thinly sliced
  • Cilantro, plucked
  • Spring onions, finely chopped
  • A few sugar snap peas, washed
  • Crispy chili oil
  • Roasted peanuts
Egg Topping:
  • 2-4 eggs, soft-boiled (7 minutes)
  • 4 tbsp Shan’shi soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp Shan’shi rice vinegar
  • 3 tbsp mirin

Preparation

Preparation of the Soup:

  1. Puree all the ingredients for the soup finely in a blender or with an immersion blender and bring to a boil once.
  2. Taste and season if needed.
  3. Let it cool. (Can be eaten cold or warm)

 

Preparation of the Eggs:

  1. Soft-boil the eggs (7 minutes), cool in ice-cold water, and peel carefully.
  2. Mix all the ingredients for the marinade (soy sauce, dark soy sauce, rice vinegar, mirin) in a bowl.
  3. Place the peeled eggs in the marinade and let them sit for 2 hours. The eggs should be completely covered, so use a smaller container and top up with a bit of water if necessary.

 

Noodles:
Prepare the ramen noodles according to the package instructions and cool under cold water.

 

Serving:

  1. Divide the soup into bowls.
  2. Add the prepared noodles to the bowls.
  3. Garnish with the toppings: radishes, halved eggs, cilantro, spring onions, sugar snap peas, peanuts, and crispy chili oil. Adjust toppings to preference.

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by awirnsberger

Vegan Ramen

Vegan Ramen

There is no better comfort food than ramen and especially during the cold season.

Ingredients for 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp salt
  • 1 tbsp miso paste
  • 1 Tbsp Ginger (julienne)
  • 1 Tbsp Spring Onions (sliced)
  • 1 tbsp white cabbage (chopped)
  • 1 tbsp leek (sliced)
  • 1 tbsp shiitake mushrooms (previously soaked in water, drained and chopped)
  • 1 tbsp daikon (white radish)
  • 1 tbsp Tofu diced
  • 1 tbsp Seaweed
  • 1 tbsp Red Kidney Beans
  • 1 tbsp Sweet Corns
  • 1 tbsp onion (chopped)
  • 1 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 slices (1 cm) Whole Sweet Corn

There is no better comfort food than ramen and especially during the cold season. Just the sight of a steaming hot bowl of Ramen will make you feel at home after a long day. There are so many different ramen recipes for every taste but sometimes it can be hard to find a vegan version. With the help of Shan’Shi special “Ramen nudeln” made only with flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.

Preparation

Pour 1 Lt and a half of water in a large pot and bring it to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, sliced sweetcorn, cabbage, leek, onion, mushrooms, white radish, and seaweed. Cover with a lid and let it boil for 30 minutes.
In a small bowl add 2 tbsp of hot water to the miso paste, stir until well combined and then add to the pot, letting it boil for another 25 minutes.

In the meantime boil your noodles in a separate pot of water for 3/4 minutes, drain them and arrange them in two separate bowls.

When the soup is ready, pour onto the noodles decorating with sweet corn, red kidney beans, chopped spring onions, sesame seeds, nori seaweed and a couple of drops of sesame oil.

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More delicious recipes from Nissara

by awirnsberger

Vegan ramen with Shan'shi Ramen noodles

Vegan ramen with Shan'shi Ramen noodles

This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp salt
  • 1 tbsp miso paste
  • 1 tbsp ginger (in strips)
  • 1 tbsp spring onions (sliced)
  • 1 tbsp white cabbage (chopped)
  • 1 tbsp leek (sliced)
  • 1 tbsp shiitake mushrooms (previously soaked in water, drained and chopped)
  • 1 tbsp daikon (white radish)
  • 1 tbsp tofu (diced)
  • 1 tbsp seaweed
  • 1 tbsp red kidney beans
  • 1 tbsp sweet corn
  • 1 tbsp onion (chopped)
  • 1 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 slices whole sweet corn (1 cm thick)

There’s no better food than ramen, and especially during the cold season, just the sight of a steaming hot bowl of ramen makes you feel right at home after a long day. There are so many different ramen recipes to suit every taste, but sometimes it can be difficult to find a vegan version. With the help of Shan’s special “ramen noodles” made with just flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.

Preparation

Put 1.5 liters of water in a large pot and bring to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, chopped corn, cabbage, leek, onion, mushrooms, white radish and seaweed. Cover with a lid and cook for 30 minutes.

In a small bowl, add 2 tablespoons of hot water to the miso paste, stir well and then add to the pot. Cook for another 25 minutes.

Meanwhile, cook the pasta in a separate pot of water for 3-4 minutes, drain and place in two separate bowls.

When the soup is ready, pour over the noodles and garnish with sweet corn, red kidney beans, chopped green onions, sesame seeds, nori seaweed and a few drops of sesame oil.

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Tip:

With the Shan’shi Ramen noodles it becomes particularly authentic and delicious.

More delicious recipes from Nissara

by shanshi

Miso ramen soup with fried smoked tofu

RECIPE OF THE WEEK

Miso ramen soup with fried smoked tofu

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 L vegetable soup
  • 2 eggs
  • 1 piece. Ginger
  • 2 cloves of garlic
  • 2 tsp miso paste
  • Salt pepper
  • 150 g smoked tofu
  • Some oil
  • 50 grams of mushrooms
  • 4 spring onions
  • 1 (yellow) small zucchini
  • 100 g pea pods
  • 100 grams of peas
  • Optional 1 chili pepper to refine
  • Some sesame seeds for garnish

preparation

  • Bring the vegetable soup to a boil. Hard boil the eggs separately. Cook the noodles separately according to package directions.
  • Peel and finely chop the ginger and garlic. Heat Sesamöl in a saucepan and briefly sauté ginger and garlic. Add 3 tsp Sojasauce and miso paste and stir. Deglaze with the vegetable soup and simmer briefly over low heat. Season with Salt and pepper.
  • Dice the smoked tofu, sauté briefly in oil and deglaze with 2 tablespoons Sojasauce .
  • Wash the vegetables and, depending on the variety, optionally clean them and cut them into bite-sized pieces. Simmer the vegetables in the soup for 5 minutes.
  • Arrange the vegetables in bowls with the noodles, boiled eggs and tofu and serve with miso soup. Optionally refine with chili and serve garnished with sesame.

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Tip:

More recipes from Cooking Catrin:

by shanshi