Ramen with Beetroot and Sprouts
Transform a Japanese classic with delicious vegetables. The popular Japanese dish of ramen can feature many ingredients, this version includes winter vegetables such as Brussels Sprouts and Beetroot .
- Preparation Time15 mins
- Additional Time30 mins marinating
- Cooking Time30 mins
Nutrition per serving
- Energy350 Kcals
- 2 small beetroots
- 80 ml Kikkoman Naturally Brewed Soy Sauce
- 2 tsp. honey
- 4 shallots
- 40 ml sunflower oil
- 18 ml rice wine
- 18 ml rice vinegar
- 1 l vegetable stock
- 300 g ramen noodles
- 20 g horseradish
- 120 g sprouts
- 4 boiled quail’s eggs (or 2 boiled chicken eggs)
- 2 tsp. white miso paste;
Top and tail the beetroot, peel and dice finely. Combine the Kikkoman Naturally Brewed Soy Sauce and honey to make a marinade and put the beetroot in it. Cover and leave to marinate for around 30 minutes, stirring occasionally.
To make the broth peel the shallots, chop them finely and sauté in oil. Add the rice wine and rice vinegar, then the vegetable stock and simmer at a medium heat with the lid on for around 15 minutes. Then sieve.
Cook the noodles in boiling water according to the pack instructions until al dente. Peel and grate the horse radish. Cut the sprouts in half lengthways. Fry them until golden brown and season with pepper. Peel and halve the eggs. Bring the vegetable stock back to the boil.
Drain the ramen in a sieve and place into pre-warmed soup bowls. Put the sprouts and marinated beetroot on top. Stir the miso paste into the hot broth and pour the broth into the bowls. Place the eggs on top. Garnish with grated horse radish and serve.