Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
This recipe is a big hit with my kids. It’s quick to prepare and the broth is excellent. It can be served with soft or hard-boiled eggs, to taste. We could add other vegetables (mushrooms, bok choy) and even seaweed.
For 4 people
Ingredients
- 12 cups of vegetable broth
- 1 C. tablespoon of miso
- 1/4 cup tamari sauce
- 1 piece of fresh ginger, 3 cm, peeled
- Juice of 1 lime
- 1 large onion, peeled, cut in 2
- 2 peeled garlic cloves, cut in half
- About 300 g of ramen noodles
Accompaniments
- 4 to 6 eggs
- Carrots, in thin strips
- Peppers, in strips
- Cilantro or basil
- Green onions, chopped
Preparation
- 1. Add all ingredients to the broth, except the noodles. Bring to a boil, reduce heat, then simmer for about 15 to 20 minutes, or until sufficiently flavorful.
- 2. Meanwhile, cook the eggs (6 minutes for soft-boiled eggs; 10 minutes for hard-boiled eggs). Cool, peel and set aside.
- 3. Towards the end of cooking, add the noodles to the broth, then let them cook for the number of minutes recommended on the package.
- 4. Serve with eggs, vegetables and herbs.
Source: recipe by Sophie Ducharme.
Published in The Press+ on September 14, 2017.