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    Ramen Soup


    Source of Recipe


    Bernice

    List of Ingredients




    Vegetarian Ramen Soup


    2 - 3 oz packages dry ramen noodles
    4 cups boiling water
    2 tablespoons soy sauce
    1 tablespoon sesame oil
    1 tablespoon olive oil
    1/2 cup red pepper, cut into 2 inch strips
    2 teaspoons minced ginger
    1 teaspoon minced garlic
    1 cup shiitake mushrooms
    1 baby bok choy, sliced on the bias
    1 cup halved snow peas
    1 teaspoon red pepper flakes
    4 cups vegetable stock
    1/4 cup chopped cilantro
    1/4 cup chopped scallion
    additional soy sauce
    additional sesame oil

    Recipe




    Cook the dry ramen noodles in the boiling water for 3 minutes.

    Drain them, then toss them with the 2 tablespoons soy sauce & 1 tablespoon sesame oil.

    Set the noodles aside.

    Saute the red pepper strips, ginger & garlic in the olive oil for 2 minutes over medium heat.

    Add the mushrooms, bok choy, snow peas, red pepper flakes to the red pepper mixture & cook for 90 seconds.

    Add the vegetable stock.

    Simmer over medium heat for 5 minutes.

    Stir in the ramen noodles & bring to a boil.

    Cook for 2 minutes more.

    Sprinkle the mixture with the chopped cilantro & chopped scallion.

    Serve with additional soy sauce, additional sesame oil, a spoon & chopsticks.

    Serves 4

 

 

 


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