Quick vegetarian ramen sugar free

15 min.
230 kcal
SteviaSweet Granulated

Our vegetarian ramen soup is ready in minutes, while chilli and garlic give it a pleasant kick. Treat yourself to a culinary trip to Japan today!

Nutritional information per portion


Preparation without sugar

Peel the carrots and cut into thin strips. Quarter the mushrooms. Peel and finely chop the garlic and ginger. Heat the rapeseed oil in a large pan. Add the garlic and ginger and sweat for a few minutes over a low heat. Add the carrots, mushrooms and vegetable stock. Cook for 10-15 minutes.

Combine the rice wine vinegar, soy sauce, miso and SteviaSweet Granulated.

Dice the tofu and slice the pak choi into 6 pieces. Add the tofu, pak choi and noodles to the hot stock and boil for 4-5 minutes or until the noodles are cooked. Season with sauce. If necessary, add a pinch of salt.

Remove the noodles and divide between deep plates or large bowls. Place the tofu, carrots, mushrooms and pak choi on top. Pour over enough stock to cover the noodles.

Slice the spring onions and chilli into rings and use to garnish the portions.


Ingredients for 6 portions

2 large carrots
200 g champignons
4 garlic cloves
4 tbsp fresh ginger, grated
1 tbsp rapeseed oil
1500 ml vegetable stock
75 ml rice wine vinegar
50 ml soy sauce
2 tbsp miso
1 1/2 tbsp SteviaSweet Granulated
300 g firm tofu
150 g pak choi
200 g ramen or wheat noodles

To serve

spring onions
fresh chili

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