One-pot hummus ramen

One-pot hummus ramen

Based on 6 ratings
"This dish fuses the idea of ramen soup with warm Middle Eastern spices. Tip: Spaghetti works as a substitute for the ramen noodles. Keep in mind it will need to cook in the broth a bit longer and therefore might need 1 to 2 extra cups of liquid."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2 tbsp
olive oil
200 g
oyster mushrooms
1 pinch
salt
¼ tsp
pepper
1
onion
¼ tsp
smoked paprika powder
3 cloves
garlic
2 tsp
tomato paste
1 tbsp
sugar
1 tbsp
soy sauce
¼ tsp
sweet paprika powder
¼ tsp
ground cumin
¼ tsp
ground coriander
1 tsp
tahini
2 tbsp
hummus
1 tbsp
lemon juice
1 l
vegetable broth
salt
160 g
ramen noodles
35 g
baby spinach
2
scallions
sesame seed (toasted)
chili flakes

Utensils

cutting board, knife, pot (large, with lid), cooking spoon

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How-To Videos

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Nutrition per serving

Cal616
Fat31 g
Protein26 g
Carb74 g
  • Step 1/ 3

    • 1 tbsp olive oil
    • 200 g oyster mushrooms
    • 1 pinch salt
    • ¼ tsp pepper
    • cutting board
    • knife
    • pot (large, with lid)
    • cooking spoon

    Heat 1 tablespoon of olive oil in a large pot or skillet on medium-high. Add the mushrooms and cook them for 5 min. until golden brown and crispy (The mushrooms will release quite a bit of moisture in the beginning before crisping up). Next, stir in the salt and black pepper, remove the mushrooms from the pan, and set aside.

  • Step 2/ 3

    • 1 tbsp olive oil
    • 1 onion
    • ¼ tsp smoked paprika powder
    • 3 cloves garlic
    • 2 tsp tomato paste
    • 1 tbsp sugar
    • 1 tbsp soy sauce
    • ¼ tsp sweet paprika powder
    • ¼ tsp ground cumin
    • ¼ tsp ground coriander
    • 1 tsp tahini
    • 2 tbsp hummus
    • 1 tbsp lemon juice
    • 1 l vegetable broth
    • salt

    Reduce the heat to medium and heat the remaining tablespoon of olive oil. Add the minced onion and cook for about 5 min. until translucent. Next, add the red pepper flakes and garlic and cook for another 2 min. Add the tomato paste, sugar, soy sauce, paprika, cumin, and coriander. Mix well and cook for another 1 – 2 min. Next, add the tahini, hummus, lemon juice, and vegetable broth. Turn the heat up to high and bring to a boil. Then reduce the heat to medium and simmer, covered, for 6 – 8 min. Season the broth to taste with salt.

  • Step 3/ 3

    • 160 g ramen noodles
    • 35 g baby spinach
    • 2 scallions
    • sesame seed (toasted)
    • chili flakes

    Bring the broth up to a boil again, then add the noodles. Allow the noodles to boil, uncovered, for about 6 min., or until tender. About 1 min. before the noodles are done, add in the spinach, green onion, and cooked mushrooms. If needed, add more broth to adjust the soup to your liking. Season to taste once more and serve with sesame seeds, chili flakes, and extra green onion. Enjoy!

  • Enjoy your meal!

    One-pot hummus ramen

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