# Main courses # Vegetables

Veggie tortellini ramen

5 2 ratings

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 ½ 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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