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Ingredient
Vegetable broth with noodles and vegetables (Vegetable Ramen Bowl)
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Chef :
Shandré CandiotesVegetable broth with noodles and vegetables (Vegetable Ramen Bowl)
I found so many great noodle recipes. I was inspired by @ShellyZevio, @Angelica2h and @Noeymasilela. I love making a vegetable broth as you can use all those veggies that are going off. #cookeverypart
Ingredient
Food ration :
4 people
2
onions
2
carrots
10 g
fresh ginger
4 l
cold water
1/2
red cabbage
2 packets
noodles
Cooking instructions
* Step 1
You can use all leftover onion peels, carrot peels and even garlic peels that you did not use in another recipe for your broth.
* Step 2
Broth: Chop the onion, carrot and celery into big chunks. Crush the garlic gently with spoon or knife blade. Drizzle a bit of olive oil in a pot and add your chunks and garlic to the pot. Add the skins and the part you usually throw away.
* Step 3
Fry for a few minutes on medium heat to give some colour.
* Step 4
Chop the fresh parsley and fresh ginger. Add to the pot.
* Step 5
Gently add the cold water and lower the heat. The water should simmer gently. Let it simmer for at least an hour to develop the flavour in the water.
* Step 6
Veggies: Preheat your oven to 180'C. Slice the red cabbage into slices. Place on a oven pan, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 20 to 30 minutes. Turn around half way. Shred the cabbage to make chunky loose pieces.
* Step 7
Slice the sweet red pepper and spring onion into slices. Add the head of the red pepper and ends or the spring onion to your broth.
* Step 8
After your broth cooked for an hour. Taste if you are happy with the flavour. Strain the broth into another pot. Season with salt and pepper.
* Step 9
Bring to a simmer. Add your instant noodles and cook to 2 to 4 minutes or until the noodles are soft.
* Step 10
Serve in a deep bowl. Add your noodles and broth. Top with shredded roasted red cabbage, sliced sweet red pepper and spring onion. Garnish with sesame seeds.
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