This comforting “ramen” vegetarian of Pumpki Pumpki is the perfect food for a cold night! It is a healthy alternative to the ramen that is nutritious and tasty, thanks to a broth of dry mushrooms, miso paste, soy sauce, rice vinegar and fresh bok choy. Keep in mind that this recipe does not intend to imitate or claim as a traditional Japanese ran and, on the other hand, is a turn inspired by the delicious flavors of that dish.

If you are not familiar with ramen, it is a Japanese dish made of noodles and broth. It has some floating vegetables, many condiments and can be served with an egg with jam on top. For more information about the history of ramen.

This recipe of "Ramen". It is a low carbohydrate alternative to wheat ramen that adds an additional impulse of fiber, B vitamins and potassium.

But the best part of this recipe based on vegetables is the broth. The ramen broth is comforting, tasty, a little salty and frankly nutritious, and tried a vegetarian broth with all these characteristics. Thanks to the taste of dry mushrooms, miso, onion, garlic and ginger, it is very easy to eat.

How to do spaghetti pumpkin "ramen"

1. Prepare the spaghetti pumpkin according to the unstressed of the Emapaque. Decide how you will boil the eggs and prepare them as necessary.
2. While cooking the spaghetti pumpkin, prepare the broth. Cook the onion, garlic and ginger in a little roasted sesame oil. Vierter the vegetable broth and add the dry mushrooms. It takes to boil, then cook over low heat for 20 minutes.
3. Mix the broth with an immersion blender (optional) and watch it through a strainer in a large bowl to mix. Add the broth again to the pot and add soy sauce, miso and rice vinegar.
4. Brush over low heat, add the Chinese cabbage and cook for a few minutes to steamed.
5. Prepare two bowls to serve with approximately a cup of spaghetti pumpkin noodles. Place the Chinese cabbage in each bowl and pour the ramen broth on top. Finish with chopped onion, sriracha, toasted sesame seeds and an egg with dressing.

Tips:

• The best "ramen" broth of Palabaza Espagueti uses dry Shiitake fungi. I used to think that these ingredients were difficult to find, but they are available in most groceries! You can find them in the Fresh Products section or in the international hall.

• This recipe is not difficult, but there are some kitchen utensils that make it much easier to prepare. I recommend mixing the broth and then strain, using an immersion blender and a mesh sieve. It can also strain the broth without mixing it, but I think it is tastier if the mushrooms mix with the liquid. To make eggs past for perfect water, I strongly recommend a machine to make electric eggs. Of course, you can boil the eggs in a pot in the stove, but a machine to make eggs is a great tool to make eggs with jam like those you get in the ramen of a restaurant.

• If you have time, slow down the broth all the time you want. Only 15 or 20 additional minutes of cooking over low heat will produce an even tastier ramn.

• The "ramen" of Palabaza Espagueti is better enjoyed immediately once assembled, but you can prepare most of the ingredients in advance and build this meal at another time. When ready to eat, simply heat the broth, steamed the Chinese cabbage for a few minutes and ride the bowls.

• To make a vegan version of this recipe, omit the eggs. If you want it not to contain gluten, use tamari instead of soy sauce and make sure that the miso you use does not contain gluten. To reduce sodium content, use coconut amino acids instead of soy sauce, omits miso and/or use a low sodium broth.

The best thing about homemade ramen is that it is highly customizable! My favorite ingredients are green onions on slices, toasted sesame seeds, an egg, bok choy and sriracha. However, feel free to change it according to your preferences.

You can enjoy other vegetables, such as steamed spinach or sauteed mushrooms, in their ramen. If you want more spices, add a stronger drizzle of spicy sauce.

Nutritional:
PORTION: 1 by | Calories: 267kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated fat: 3g | Trans fats: 1g | Cholesterol: 164 mg | Sodium: 1212mg | Potassium: 535mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1541ui | Vitamin C: 11mg | Calcium: 127mg | Iron: 3mg