This dish proves that roasted flavors can transform simple soup vegetables into a first-class ramen topping. Carrots, parsnips, and tofu make ramen lovers' hearts beat faster, not just during the colder months.
Ingredients (for 4 servings):
- 200g ramen noodles
- 2 x 525ml bone broth, pasture-raised goose OR free-range chicken
- 1-2 tablespoons of Tan Tan seasoning sauce
- 1 tbsp peanut soy rayu seasoning paste
- 2 tbsp Spicy Chili Crunch
- 1 tbsp Gomasio spice mix
- 200g tofu, cut into cubes
- 2 parsnips, sliced
- 2 carrots, cut into strips
- 100g fresh spinach
- 4 spring onions
ZUBEREITUNG
- Preheat the oven to 200°C (390°F). Place the sliced parsnips and carrots on a baking sheet, season with salt and pepper, and drizzle with a little oil. Roast in the oven for about 25 minutes, or until golden brown.
- Heat the broth in a pot and stir in the tantan sauce and soy rayu (preferably with a whisk or immersion blender).
- Cook the ramen noodles according to the package instructions, drain and shake vigorously in a sieve until they are slightly creamy.
- Fry the tofu cubes in a pan until nice and crispy, then mix well with 1 tablespoon of Spicy Chili Crunch.
- To serve, divide the noodles among the bowls, pour over the broth, and distribute the tofu, vegetables, and spinach on top.
- Sprinkle with gomasio and spring onion rings as a finishing touch.