Wagamama-Style Ramen Soup
recipe

A delicious ramen soup inspired by Wagamama, perfect for warming the body and soul.
Preparation Time: 30 minutes
Serving Size: 2 servings

Ingredients:

- 200 g ramen noodles
- 1 liter chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 garlic cloves, minced
- 1 cm ginger, grated
- 2 boiled eggs
- 100 g mushrooms, sliced
- 100 g bamboo shoots
- 2 spring onions, sliced
- 100 ml green beans (e.g., peas or bean sprouts)
- 1 tablespoon sesame oil
- Salt and pepper to taste

Instructions:

1. Cook the ramen noodles according to the package instructions, drain, and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for a few minutes.
3. Pour in the chicken or vegetable broth, soy sauce, and miso paste. Stir well and let it simmer for about 5-10 minutes.
4. Add the sliced mushrooms, bamboo shoots, and green beans to the broth. Allow it to simmer for another 5 minutes.
5. Divide the cooked noodles into two deep bowls. Pour the hot broth and vegetables over the noodles.
6. Halve the boiled eggs and place the halves on top of the soup. Garnish with sliced spring onions.
7. Serve immediately and enjoy with a Japanese Asahi beer, if desired.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 20 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 5 g

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