Vegetable Ramen

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Ramen de verduras
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Ramen de verduras

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: JaponesaDifficulty: Fácil
Personas

4

raciones
Tiempo preparación

10

minutes
Tiempo cocción

30

minutes
Calorías

353,55

kcal
Tiempo total

40

minutes

El ramen de verduras es un plato japonés muy nutritivo, ya que la mayoría de sus ingredientes contienen un aporte multivitamínico fundamental para nuestro organismo. 😉 Esta receta está inspirada por Dori, una buena amiga a la que le encanta la cocina japonesa y le gusta experimentar en casa con algunos de sus platos. Mientras experimentaba, se le ocurrió esta maravillosa receta. 😍 Es saludable, deliciosa y supersencilla de hacer. 👏👏

Sigue los pasos sencillos y deja que los aromas asiáticos llenen tu espacio. ¡Ah! No olvides de acompañar este ramen con nuestras vibrantes selecciones musicales japonesas y convierte tu cocina en un templo del buen gusto.

¿Estás listo para el slurp? Entonces, manos a la obra, ¡el universo del ramen casero te espera! ❤️ ¡Espero que os guste tanto como a mí!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 c.s. cucharadas soperas Aceite de oliva virgen extra

  • 1 zanahoria grande

  • 5 ramitas cebollino fresco

  • 3 ramas apio cortadas trozos pequeños

  • 65 g champiñones, cortados láminas

  • 65 g setas shiitake o sirlache, cortadas láminas

  • 8 ramilletes brócoli

  • 1 cebolla blanca, cortada en trozos pequeños

  • 1/2 puerro, cortado en trozos pequeños

  • 1 nabo blanco o apio nabo, cortado en trozos pequeños

  • 6 g sésamo crudo

  • 6 g sésamo tostado

  • 4 c.s. cucharadas soperas Salsa de soja

  • 3 huevos

  • 800 ml caldo de pollo casero

  • 130 g fideos de arroz

  • 2 c.c. sal

Pasos

  • En una olla a fuego medio con 4 cucharadas de aceite de oliva virgen extra, sofreímos durante 10 minutos la zanahoria, la cebolla, los champiñones, las setas, el nabo blanco, el apio y el puerro.
  • Calentar el caldo de pollo casero hasta que esté caliente pero sin hervir. En un vaso, disolver 1 y 1/2 sobres de sopa miso en una parte del caldo caliente. Incorporar este caldo miso a la olla con el sofrito. Añadir el resto del caldo de pollo. Ambos líquidos se remueven bien y se añaden a la olla con el resto de los ingredientes ya sofritos. Agregamos la sal.
  • Después de 10 minutos de haber añadido el agua a la olla, incorporamos los fideos de arroz y los dejamos cocinar otros 10 minutos. Cuando falten 5 minutos para terminar, agregamos los ramilletes de brócoli, ya que estos deben quedar al dente. Comprobamos la sal y, si es necesario, añadimos media cucharadita más hasta que esté a nuestro gusto.
  • Mientras se cuecen los fideos, llenamos otro cazo con agua y lo ponemos al fuego fuerte; cuando rompa a hervir, cocemos 3 huevos durante aproximadamente 7 minutos.
  • Por otro lado, en una sartén a fuego fuerte tostamos el sésamo durante 3 minutos, le añadimos un poco más de sésamo ya tostado y 4 cucharadas grandes de salsa de soja.
  • Para servir, se recomienda poner medio huevo cocido por comensal, añadir el sésamo tostado y unos trocitos de puerro crudo picado al gusto.

Notas

  • Puedes acompañar este delicioso ramen con unas gambas añadiéndolas en los últimos 5 minutos de cocción.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 489.25g
  • Total number of serves: 4
  • Calories: 343.55kcal
  • Fat: 18.60g
  • Saturated Fat: 3.05g
  • Cholesterol: 94.3mg
  • Sodium: 2546.68mg
  • Potassium: 277.94mg
  • Carbohydrates: 15g
  • Fiber: 2.67g
  • Sugar: 3.49g
  • Protein: 4.41g
  • Vitamin A: 1622IU
  • Vitamin C: 16.86mg
  • Calcium: 26.4mg
  • Iron: 0.59mg
If you are looking for 10

Key points of the recipe

  1. Cooking noodles and broccoli: Careful attention to cooking times is essential. Rice noodles should be cooked for only 10 minutes to prevent them from becoming too soft. Likewise, adding the broccoli florets in the last 5 minutes will ensure that they are al dente, preserving their texture and nutrients.

  2. Balance flavors: Heat the chicken broth until it is hot but not boiling. Dissolve the miso soup well in some of the hot broth before adding it to the pot. This ensures that the miso is evenly mixed, bringing a deep, full flavor to the ramen.

  3. Control of frying: It is essential to sauté the carrot, onion, mushrooms, mushrooms, turnip, celery and leek correctly. This step should be done over medium heat for 10 minutes so that the vegetables caramelize slightly, thus developing the flavors that are the basis of ramen.

Pairing with wine

For a Vegetable Ramen, a pairing with wines that complement the umami richness of the miso soup and the aromatic profile of the vegetable ingredients without overwhelming them is preferred. A white wine with a certain acidity, freshness and a touch of minerality is a good choice.

Dry Aromatic White Wine: A white wine with citrus notes such as a Sauvignon Blanc or a Verdejo pairs well with this type of dish. The refreshing acidity will cut through the saltiness of the soy sauce and the richness of the miso soup, while the herbal aromas and minerality will complement the vegetables and enhance the flavors of the whole.

Grüner Veltliner: Another white wine that would work well with this Vegetable Ramen is a Grüner Veltliner from Austria, known for its spicy flavor, notes of white pepper, and a fruity touch, which would complement the complexity of the dish and the umami nuances.

Dry Sparkling Wine: A sparkling wine such as a Cava Brut or Prosecco would make a good pairing, as the bubbles will help refresh the palate and are versatile enough to complement the variety of flavors presented by the ramen.

Wines to Avoid: Red wines are generally not recommended to accompany this type of dish, mainly because of their tannins, which can conflict with the salinity and umami profile of the dish. Likewise, very sweet or oaky white wines could overpower the flavor and throw the pairing out of balance.

The ideal wine for this dish should not have a very pronounced body; a light to medium bodied wine is best so as not to overload the whole with overly robust flavors. Thus, the balance and harmony between food and drink is sought, highlighting the freshness and complexity of vegetable ramen without competing with it.

Beer pairing

I would look for a beer that complements the umami flavors of the miso and the richness of the vegetables, while also being able to refresh the palate and cut through the density of the broth.

An excellent choice could be a Saison style beer. Originally from Belgium, Saisons are farmhouse beers with a spicy and slightly fruity profile, which may have a subtle yeast character and often a peppery note from the type of hops or spices used. This style is quite effervescent and dry, which helps cleanse the palate after each sip of ramen, enhancing the dining experience and preparing the mouth for the next bite.

Another alternative could be a Pilsner or Japanese Lager style beer. Japanese lagers are known for their cleanliness, smoothness and subtlety, making them ideal partners for the delicate flavors of ramen. They have a mild bitterness that can highlight the freshness of the vegetables and not overshadow the light and complex flavors of the dish.

Pairings to avoid would include very bitter or acidic beers, such as some IPAs or Sour Ales, which could overwhelm the delicate balance of the vegetable ramen. In addition, extremely robust or high alcohol beers, such as Barleywines or Imperial Stouts, would probably not be ideal, as their intensity and complexity could compete aggressively with the mild flavors of the dish.

In summary, for a vegetable ramen, we recommend a Saison for its ability to complement and cleanse the palate or a Japanese Lager for its delicacy and smoothness, avoiding pairings with excessively bitter, acidic or strong beers.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Soybeans, Eggs, Sesame seeds

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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