Recipe - Lunch on the recovery day (493 kcal)

Japanese ramen soup

Ingredients:

2 cups vegetable broth
1 carrot, diced
1 celery stick
1/2 onion, diced
1/2 cup bok choy, chopped
1/2 cup mushrooms, chopped
1 cup tofu
1 serving of ramen noodles
Alternatively, 100 g wholemeal spaghetti
6 tsp soy sauce
2 tsp sesame oil
2 tsp cooking oil

1 serving | 20 min | 493 kcal

Preparation:

Step  1:  Heat the cooking oil in a large pot and fry the onion, carrots and celery until soft.

Step  2: Deglaze with vegetable stock, then add soy sauce, chopped pak choi, chopped mushrooms and chopped tofu and bring to a boil.

Step  3:  Add the ramen noodles and cook according to the package instructions.

Step 4: Arrange in a bowl, season with sesame oil and serve.

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