Kotteri Ramen Veggie

By Timo Meyer

Kotteri Ramen Veggie

Now for pumpkin season, a kind of ramen that stands out for its creamy consistency and full-bodiedness and is also veggie.

Ingredients for 2 people:

  • 1 bottle of Ramengrund Shoyu Seaweed Mushroom
  • 200g Hokkaido
  • 1 onion
  • 200g corn
  • 150g shitake
  • 2 marinated eggs
  • 300g ramen noodles
  • 3 tbsp peanut butter
  • Chili oil or sambal olek
  • chives
  • rice vinegar
  • 1 tbsp butter
  • Salt/sugar

And so it goes:

  • Preheat the oven to 225°, dice the Hokkaido and onion. Pumpkin and onion are now salted and lightly sweetened and roasted in the oven for 30 minutes.
  • Put the roasted vegetables in a pot, bring to the boil with rice vinegar and the Ramengrund Miso Seaweed Mushroom. Add peanut butter and chili oil and puree the whole thing finely with a hand blender or mixer. Season with salt and set aside. Cook the pasta according to the package instructions.
  • Cut shiitake and fry in a pan without oil. When they develop their wonderful aroma, add butter and corn. Toss in the pan a few times until the corn is cooked through. Halve the eggs.
  • Divide the noodles into bowls and pour the soup over them and serve with corn, shiitake, eggs and chopped chives. For those who like it spicy, add some chili oil or sambal olek.
  • Hello!