Ingredients for 2 servings:

• 1 butternut/Hokkaido pumpkin OR 1 large sweet potato
• 1 bottle of organic vegetable broth with mushrooms, vegan
• 1 knob of butter (for the broth)
• 150g ramen noodles
• 1 tbsp Organic Spicy Chili Crunch
• Asian mushrooms (your choice)
• 2 slices of pumpernickel
• 2 carrots (cut into thin strips)
• 2 spring onions (sliced ​​into rings)
• Sprouts to taste
• 1 pinch of salt & sugar
• 2 Ramen Eggs

ZUBEREITUNG

• Peel and cut ¾ of the pumpkin/sweet potato, coat with olive oil, and roast in the oven at 180°C fan-forced for 20 minutes.
• Meanwhile, cut the remaining 1/4 of the pumpkin/sweet potato into sticks and sauté in a deep pan. Deglaze with the mushroom stock and cook for 2 minutes, then set aside.
• Heat the broth in a pot and puree the roasted pumpkin/sweet potato with a knob of butter until smooth.
• Crumble the pumpernickel slices and toast them in butter until golden brown.
• Boil eggs for 6 minutes, rinse with cold water and halve them (Tip: For proper ramen eggs, boil the eggs a day in advance and marinate overnight in Lemon Shoyu Tare)
• Thoroughly mix carrot strips with sugar, salt and spicy chili crunch.
• Cook the ramen noodles according to the package instructions, drain and shake vigorously a few times in the sieve until they become slightly creamy.
• Briefly blanch mushrooms and sprouts in boiling water, then rinse them in cold water.
• To serve, divide the noodles between 2 bowls, pour over the broth and distribute the toppings.
• Garnish with spring onions and add more Spicy Chili Crunch on top, if desired.