Caprese-style basil ramen with mozzarella
A delicious ramen soup with aromatic basil, a hint of garlic and a vibrant mix of mozzarella, tomatoes and fresh herbs makes this Italian-inspired twist on ramen a must-try.
Nutritional facts (per portion):
3,623 kJ / 865 kcalPreparation
Step 1
20 g basil leaves – 1 garlic clove – 2 ½ tbsp olive oil – 10 g pine nuts
Chop the basil and purée with the peeled garlic, olive oil and pine nuts until smooth.
Step 2
4 medium tomatoes – 180 g mozzarella – 10 g basil leaves – ½ avocado
Cut the tomatoes and mozzarella into evenly thick slices (0.5–1 cm) and arrange them in circles on two plates. Chop the basil and sprinkle it over the tomato and mozzarella mixture. Dice the avocado flesh and set aside.
Step 3
200 g ramen noodles – 50 ml Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 4 tsp Kikkoman Teriyaki Marinade – 540 ml water
Prepare the ramen noodles according to the packet instructions. Put the Kikkoman Ramen Soup Base, Kikkoman Teriyaki Marinade, pesto from step 1 and hot water into a jug and stir. Then divide this soup between 2 bowls.
Step 4
15 g mixed, chopped nuts, e.g. cashews – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 pinch of freshly ground black pepper – A little olive oil
Add the noodles to the soup and carefully arrange the tomato and mozzarella on top using a spoon or spatula so that it doesn’t fall apart. Sprinkle the avocado and nuts over the ramen and garnish with the Kikkoman Soy Sauce, black pepper and olive oil before serving.
Tip:
If you're short on time, you can use ready-made Genovese pesto instead of mixing your own. However, this will result in a slightly paler green colour in the soup.
Recipe-ID: 1472
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20 g basil leaves – 1 garlic clove – 2 ½ tbsp olive oil – 10 g pine nuts
Chop the basil and purée with the peeled garlic, olive oil and pine nuts until smooth.
4 medium tomatoes – 180 g mozzarella – 10 g basil leaves – ½ avocado
Cut the tomatoes and mozzarella into evenly thick slices (0.5–1 cm) and arrange them in circles on two plates. Chop the basil and sprinkle it over the tomato and mozzarella mixture. Dice the avocado flesh and set aside.
200 g ramen noodles – 50 ml Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 4 tsp Kikkoman Teriyaki Marinade – 540 ml water
Prepare the ramen noodles according to the packet instructions. Put the Kikkoman Ramen Soup Base, Kikkoman Teriyaki Marinade, pesto from step 1 and hot water into a jug and stir. Then divide this soup between 2 bowls.
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