Plat
Crispy Bean Ramen Bowl
30 minPour 2Nutri-Score B€€
B
30 min
30 minCrispy Bean Ramen Bowl
ce qu’il vous faut
Ingrédients
olive oil (for frying the beans)Épicerie30 ml
cooked beans (drained and rinsed)Épicerie340 g
saltÉpices2 g
chili powderÉpices3 g- vegetable brothÉpicerie960 ml
- liquid aminos (or soy sauce)Épicerie30 ml
garlic (minced)Fruits et légumes1 morceau- rice vinegarÉpicerie10 ml
- sesame oilÉpicerie5 ml
ginger (thumb-sized piece, grated)Fruits et légumes20 g
ramen noodlesCéréales180 g- white miso pasteÉpicerie18 g
zucchini (grated)Fruits et légumes1 morceau
scallions (chopped)Fruits et légumes2 morceaux
sesame seedsFruits à coque et graines6 g- chili oil (for topping)Épicerie10 ml
par portion
Nutrition
480kcal
- Glucides
- 65 g
- Protéines
- 19 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Râpe
pas à pas
Préparation
- Étape 1
Crisp the beans
- Heat the olive oil in a non-stick pan over medium heat.
- Add the beans and sprinkle with salt and chili powder.
- Cook, stirring occasionally, until the liquid is gone and the beans have crispy spots.
- Étape 2
Build the broth
- In a saucepan, combine the vegetable broth, liquid aminos, minced garlic, rice vinegar, sesame oil and grated ginger.
- Bring to a simmer and let it cook to develop the flavor.
- Étape 3
Cook the noodles
- Add the ramen noodles to the simmering broth and cook until chewy and tender.
- Étape 4
Finish with miso and zucchini
- Turn off the heat.
- Stir in the white miso paste and grated zucchini.
- Let it sit for a minute so the miso dissolves and the zucchini softens slightly.
- Étape 5
Plate and top
- Ladle the noodles and broth into bowls.
- Top with the crispy beans, chopped scallions, sesame seeds and chili oil.
- Serve immediately while hot.