# Main courses # Vegetables

Veggie tortellini ramen

Total time 30 mins

10 mins preparation time

20 mins cooking time

Delicious vegetarian tortellini ramen with broccoli, spiralised carrots, mushrooms, spinach and an egg drop.

Ingredients

2 portion(s)

150 g

broccoli

100 g

small mushrooms

1 tbsp

Kikkoman Toasted Sesame Oil

carrot

60 g

baby leaf spinach

150 g

small vegetarian tortellini or ravioli (refrigerated)

3.50 tbsp

Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour

eggs

small red chilli and fresh coriander for garnish

Nutritional facts (per portion): 1391 kJ / 332 kcal

14 g Fat

18.1 g Protein

31.8 g Carbohydrates

Preparation

Step 1

Fry the broccoli florets and the quartered mushrooms in the heated oil for 5-8 minutes. Cut the carrots into noodles (with a spiraliser) or into fine strips, add with the spinach and fry briefly. Prepare the noodles according to package directions.

Step 2

Bring approx. 540 ml water to a boil in a pan and mix with the Ramen Sauce. Whisk egg(s), pour into ramen soup, let it set then divide into 2 bowls. Add the cooked noodles.

Step 3

Arrange the vegetable mixture on top, garnish with chillies and fresh coriander and serve.

Recipe-ID: 1104

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