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Veggie tortellini ramen
Delicious vegetarian tortellini ramen with broccoli, spiralised carrots, mushrooms, spinach and an egg drop.
Total time
30 mins
Preparation time:
10 mins
Cooking time:
20 mins
Nutrition facts (per portion):
1391 kJ / 332 kcal
Fat:
14,0 g
Protein:
18,1 g
Carbohydrates:
31,8 g
Saturated fat:
14,0 g
Ingredients for 2 portion(s)
- 150 g broccoli
- 100 g small mushrooms
- 1 tbsp Kikkoman Toasted Sesame Oil
- 1 carrot (approx. 100 g)
- 60 g baby leaf spinach
- 150 g small vegetarian tortellini or ravioli (refrigerated)
- 3-4 tbsp Kikkoman Ramen Soup Base
- 1-2 eggs
- 1 small red chilli and fresh coriander for garnish
Preparation
- 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.
- 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.
- Arrange the vegetable mixture on top, garnish with chillies and fresh coriander and serve.
Used products in this recipe
Total time
30 mins
Preparation time:
10 mins
Cooking time:
20 mins
Nutrition facts (per portion):
1391 kJ / 332 kcal
Fat:
14,0 g
Protein:
18,1 g
Carbohydrates:
31,8 g
Saturated fat:
14,0 g
Ingredients for 2 portion(s)
- 150 g broccoli
- 100 g small mushrooms
- 1 tbsp Kikkoman Toasted Sesame Oil
- 1 carrot (approx. 100 g)
- 60 g baby leaf spinach
- 150 g small vegetarian tortellini or ravioli (refrigerated)
- 3-4 tbsp Kikkoman Ramen Soup Base
- 1-2 eggs
- 1 small red chilli and fresh coriander for garnish