Vegetarian creamy pear & beetroot ramen

Total time 30 mins

20 mins preparation time

10 mins cooking time

A vegetarian ramen made with Kikkoman Ramen Soup Base and a cashew–almond broth. Pear and beetroot add gentle sweetness, balanced by shiitake mushrooms, while nuts and seeds provide texture and depth to the dish.

Ingredients

2 portion(s)

400 ml

water

100 ml

almond milk

3 tbsp

Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour

70 g

shiitake mushrooms

80 g

ground cashews

15 ml

Kikkoman Naturally Brewed Soy Sauce

300 g

udon noodles

80 g

pear

60 g

cooked beetroot

20 g

crushed macadamia nuts

10 g

toasted sunflower seeds

30 g

spring onions

Chilli flakes, to taste

Nutritional facts (per portion):

3,515 kJ / 840 kcal

39 gFat

23.0 gProtein

95 gCarbohydrates

Preparation

Step 1

Cut the mushrooms into smaller pieces. Add them to a pot with the hot water and cook for 3 minutes. Vigorously whisk the ground cashews with the almond milk until smooth.

Step 2

Add the Kikkoman Ramen Soup Base and the cashew–almond mixture to the pot with the mushrooms. Stir well and simmer over low heat for 3 minutes. Add the Kikkoman Soy Sauce and mix thoroughly.

Step 3

Cook the noodles according to the packet instructions. Peel the pear and cut it into thin matchsticks, then cut the beetroot in the same way.

Step 4

Divide the noodles between two bowls. Pour over the creamy broth, top with the pear and beetroot and garnish with the macadamia nuts and sunflower seeds. Finish with the spring onions and chilli flakes.

Tip

For a less sweet version, use a firmer, slightly underripe pear.

Recipe-ID: 1723

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