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Preparation time
10 minutes
Total time:
40 minutes
Serves
2-3
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Ingredients
Broth
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15 mL 1 tbsp. sesame oil
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30 mL 2 tbsp. minced ginger
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1.5 L 6 cups chicken broth
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10–15 mL 2–3 tsp. soy sauce
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227 g 1 package veggie paté, cubed
Topping
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250 mL 1 cup carrots, julienned
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1 red bell pepper, cut into strips
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1 yellow bell pepper, cut into strips
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125 g 1 container shiitake mushrooms, sliced
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125 mL ½ cup edamame, shelled
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85 g 2 packages ramen noodles
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To taste fresh cilantro
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Directions
- Heat oil in a pot. Add the ginger and cook for 1 minute.
- Add the chicken broth. Add the soy sauce and 1/3 of the veggie paté. Let simmer for 10–15 minutes. Place in a blender. Pulse until smooth and creamy. Put it back in the pot.
- Slowly bring to a boil. Add the carrots, peppers, and mushrooms. Cook for 5 minutes.
- Add the edamame, remaining veggie paté cubes, and ramen noodles. Cook for 3–5 minutes.
- Serve in a bowl. Garnish with fresh cilantro to taste.
Chef’s Secret
- The veggie paté lends the broth a creamy texture.
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