Vegan Ramen Soupbadmin
The V5 PowerLine vegetable slicer with 7mm insert was used for this recipe.
- 250 ml water
- ½ diced vegetables for the soup
- 2 spoons of soy sauce
- ½ teaspoon chilli powder
- 1 large carrot
- 3 thinly sliced fresh ginger
- 3 larger mushrooms (or another type of mushroom)
- 1 spring onion
- 1 handful of sweetcorn
- 1 leaf chard or spinach
Cut the carrots as well as the ginger into thin strips, put them in the pot where we make a stock with half a stock cube, pour in water and simmer for 10 minutes, reduce the heat and add soy sauce and chilli powder, simmer for another 5 minutes.
Pour boiling water over the noodles for 5 minutes. When they are ready, drain.