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Vegetarian pasta pot with mushrooms

  • 25 min
    • Preparation 25 min
Recipe for WMF Fusiontec cookware

Ingredients

4 People
  • 350 g Udon or ramen cooked
  • 1200 ml Vegetable broth
  • 2 tbsp. Miso paste
  • 2 tbsp. Soy sauce
  • 2 tbsp. Mirin (substitute: white sweet balsamic vinegar)
  • 2 Garlic
  • 200 g Skitage fresh (or about 60 g dried soaked)
  • 1 Carrot
  • 1 Leek
  • 2 stalks Celery
  • 2 Pack choi
  • 2 tbsp. Sesame oil
  • 1 Chili pepper
  • 1 Ginger (small)
  • Thai basil

Preparation

Step 1
Finely chop ginger and garlic and sauté lightly in sesame oil (do not brown!). Add sliced carrots and celery, strips of leek and the mushrooms cut into strips.
Garlic
g Skitage fresh (or about 60 g dried soaked)
Carrot
Leek
stalks Celery
Ginger (small)
Step 2
Mix miso paste with a little broth until smooth and add to the pot along with the vegetable broth.
ml Vegetable broth
tbsp. Miso paste
Step 3
Add mirin, soy sauce and chili to taste. Bring to a boil and simmer for 5-7 minutes. R
tbsp. Soy sauce
tbsp. Mirin (substitute: white sweet balsamic vinegar)
Chili pepper
Step 4
oughly chop pack choi, add white parts to broth, simmer for 2 minutes more, then add green parts and pre-cooked noodles for 4-5 minutes more.
g Udon or ramen cooked
ml Vegetable broth
Pack choi
Step 5
Serve with fresh Thai basil.
Thai basil