feed me healthy
Recipe: broccoli ramen with egg and chili
At the editorial office, we’re real food lovers. We like (almost) everything and although we don’t swear off meat or fish, we really do love vegetables. So it’s always great when a new cookbook full of the most delicious vegetarian dishes is published. Evergreen by Scandinavian chef Mikkel Karstad is packed with simple and quick dishes, as well as more elaborate recipes, all of them mouth-watering. His broccoli ramen with egg and chili is highly recommended!
door Lauretta Baarends
How to make the broccoli ramen
- Cut the broccoli stems into slices of about 1 cm and fry them thoroughly in a frying pan so they brown well.
- Put the broccoli slices in a pan together with the dried mushrooms, garlic, lime leaves and vegetable stock. Bring to the boil. Simmer gently for 5 minutes, remove the pan from the heat and leave the stock to infuse for 10–15 minutes.
- Strain the stock into another pan. Keep the contents of the sieve. Add most of the seaweed in smaller pieces, add the lime juice and leave to infuse for another 5 minutes.
- Boil the eggs for 5 minutes until soft-boiled. Remove them from the water and cool them in cold water.
- Pour boiling water over the noodles and leave them to stand for a few minutes.
- Cut the chili pepper into thin slices and finely chop a few broccoli florets, so you have some crunchy stem and tender leaves.
- Then heat the stock and pour it into large bowls. Add the noodles, some of the reserved seaweed and the finely chopped broccoli florets.
- Peel the eggs, halve them and place two halves in each bowl. Garnish with the coriander and sea purslane.
- Serve the soup immediately while it is still hot and the herbs are still crisp.
Title: Evergreen
Author: Mikkel Karstad
Publisher: Terra
Price: €34.99
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