Sweet potato ramen with oyster mushrooms
Vegan sweet potato ramen with parsnip and chilli king oyster mushrooms in a creamy broth. Ready in 25 mins, finished with pan-fried mushrooms and chilli flakes. Kikkoman Ramen Soup Base adds umami, Kikkoman Lemon Ponzu brings a citrus lift.
Ingredients
Mushrooms:
Additional:
Nutritional facts (per portion):
1,682 kJ / 403 kcalPreparation
Step 1
350 g sweet potatoes – 120 g parsnips (or parsley root or celeriac) – 1 shallot – 1 garlic clove – 1 tbsp Kikkoman Toasted Sesame Oil
Dice the sweet potatoes and parsnips. Peel and finely chop the shallot and garlic. Heat the Kikkoman Sesame Oil in a saucepan and gently sauté the shallot and garlic with the sweet potatoes and parsnips.
Step 2
300 ml rice drink or oat drink – 300 ml water – 2 ½ tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Pour in the rice or oat drink and the water, add the Kikkoman Ramen Soup Base, bring to the boil and cook covered for about 15 minutes.
Step 3
80 g king oyster mushrooms – 1 tbsp Kikkoman Toasted Sesame Oil – ¼ tsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – Freshly ground pepper to taste – ¼ bunch parsley
Cut the mushrooms into strips. Heat the Kikkoman Sesame Oil in a pan and fry the mushrooms for 3 minutes until golden. Season with the Kikkoman Ramen Soup Base, the Kikkoman Lemon Ponzu and pepper. Finely chop the parsley.
Step 4
2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – Freshly ground pepper to taste – 3 pinch ground nutmeg – Chilli flakes
Blend the soup, then season with the Kikkoman Lemon Ponzu, pepper and nutmeg. Ladle into soup bowls or cups, top with the mushrooms, parsley and chilli flakes and serve.
Tip
For extra crunch, sprinkle the soup with chopped peanuts just before serving.
You can substitute the Kikkoman Lemon Ponzu with a mixture of ½ tbsp Kikkoman Naturally Brewed Soy Sauce, ½ tbsp lemon juice and ¼ tsp sugar.
Recipe-ID: 1714
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350 g sweet potatoes – 120 g parsnips (or parsley root or celeriac) – 1 shallot – 1 garlic clove – 1 tbsp Kikkoman Toasted Sesame Oil
Dice the sweet potatoes and parsnips. Peel and finely chop the shallot and garlic. Heat the Kikkoman Sesame Oil in a saucepan and gently sauté the shallot and garlic with the sweet potatoes and parsnips.
300 ml rice drink or oat drink – 300 ml water – 2 ½ tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Pour in the rice or oat drink and the water, add the Kikkoman Ramen Soup Base, bring to the boil and cook covered for about 15 minutes.
80 g king oyster mushrooms – 1 tbsp Kikkoman Toasted Sesame Oil – ¼ tsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – Freshly ground pepper to taste – ¼ bunch parsley
Cut the mushrooms into strips. Heat the Kikkoman Sesame Oil in a pan and fry the mushrooms for 3 minutes until golden. Season with the Kikkoman Ramen Soup Base, the Kikkoman Lemon Ponzu and pepper. Finely chop the parsley.
2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – Freshly ground pepper to taste – 3 pinch ground nutmeg – Chilli flakes
Blend the soup, then season with the Kikkoman Lemon Ponzu, pepper and nutmeg. Ladle into soup bowls or cups, top with the mushrooms, parsley and chilli flakes and serve.
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