Ramen bolognese

Nut free
Peanut free
Gluten free
Wheat free
Vegan
Mediterranean
Spaghetti Day, and we're celebrating. But a little different than usual. Not spaghetti bolognese, but ramen bolognese. You can have this dish on the table in 10 minutes! That is faster than a spaghetti recipe anyway, because you only have to cook ramen for 3 minutes!
DinnerPasta1 large bowl15 minutes preparation
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This is what you need

Shallot1
Garlic2 cloves
Carrot1 small
Roasted sesame oil2 tbspMirin2 tbspTomato sauce spicy1/2 jar
Lentils (jarred)1/2 jar
Water200 ml
Tamari2 tbspRamen black rice1 portion
Fresh cilantro

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Chop the shallot finely. Press the garlic. Cut the carrot julienne.
  2. Put the sesame oil in a stockpot and fry the onion. When the shallot is translucent, add the garlic and carrot. Fry for about 2 minutes.
  3. Deglaze with mirin.
  4. Add the tomato sauce, water and soy sauce.
  5. Add the ramen. Cook the tomato soup gently in 3 minutes.
  6. Add the lentils in the last minute.
  7. Pour the soup into bowls or soup plates.
  8. Chop the coriander and garnish the soup with it.

Tip(s)