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Crispy Bean Ramen Bowl
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Crispy Bean Ramen Bowl

30 minServes 2Nutri-Score B€€
from @probsaubs_5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • olive oil (for frying the beans)Pantry30 ml
  • cooked beans (drained and rinsed)Pantry340 g
  • saltSpices2 g
  • chili powderSpices3 g
  • vegetable brothPantry960 ml
  • liquid aminos (or soy sauce)Pantry30 ml
  • garlic (minced)Produce1 piece
  • rice vinegarPantry10 ml
  • sesame oilPantry5 ml
  • ginger (thumb-sized piece, grated)Produce20 g
  • ramen noodlesGrains180 g
  • white miso pastePantry18 g
  • zucchini (grated)Produce1 piece
  • scallions (chopped)Produce2 pieces
  • sesame seedsNuts & seeds6 g
  • chili oil (for topping)Pantry10 ml

per serving

Nutrition

480kcal

Carbs
65 g
Proteins
19 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Grater

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Cook the noodles

    • Add the ramen noodles to the simmering broth and cook until chewy and tender.
    Step 3

  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.
    Step 4

  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.
    Step 5
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