Bol de nouilles style Ramen version soupe
with Nori
It's as simple as boiling a kettle and assembleing all your favourite ramen toppings in one bowl! Umami packed and full of chewy ramen noodles for a lunch everyone will be jealous of!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Nouilles ramen
(Contient Blé Peut contenir Blé, Oeuf)
1 pièce(s)
Å’uf cuit dur
(Contient Oeuf)
1 pièce(s)
Oignon vert
56 g
Carotte, en juliennes
2 cc
Sriracha
(Peut contenir Sésame, Crustacés, Oeuf, Poisson, Blé, Lait, Sulfites, Gluten, Soya, Noix, Moutarde)
2 pièce(s)
Concentré de bouillon de poulet
1 cs
Sauce soya
(Contient Soya, Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
28 g
Jeunes épinards
1 cs
Sel au poulet
(Peut contenir Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait)
Informations nutritionnelles
Ustensiles
Instructions
Bring 4 cups of water to a boil in a kettle or small pot over high heat. While water comes to a boil, halve egg. Thinly slice or cut the green onion.
Add noodles to a large bowl. Carefully pour 2 cups boiling water over noodles. Cover with plastic wrap or foil. Allow noodles to steep, until tender, 2-3 min. Carefully drain noodles, then rinse under cold water. Add drained cooled noodles back to the large bowl.
Add spinach, stock concentrate, soy, carrots and half the green onions to a large soup bowl with the drained noodles. Carefully pour the remaining 2 cups boiling water over top. Set aside and allow veggies to steep, until tender, 1-2 min.
Top noodles with eggs and remaining green onions. Drizzle sriracha over top, if desired.