Method
Ingredients
- 2 Portionen ramen noodles
- 800 ml vegetable stock
- 2 EL white miso
- 150 g tofu
- 2 EL sweetcorn, drained
- 2 Stück spring onions
- 1 EL oil
Method
- Dice the tofu and fry it golden in the oil.
- Heat the stock. Stir the miso smooth in a ladle of stock and return it to the pot without boiling again.
- Cook the noodles as the packet says.
- Put the noodles in bowls, ladle over the broth and top with tofu, sweetcorn and spring onions.
