A true explosion of flavours: Crispy Tyrolean Vinschgerl with ham & Goat Cheese
Ingredients
1 onion
2 garlic cloves
1 thumb-sized piece of ginger1 bok choy (approx. 400g)
1/3 broccoli (approx. 300g)
280g ramen noodles
200g shiitake mushrooms
700ml chicken broth (optional vegetable broth)
1 tbsp soy sauce
Topping:
4 slices HANDL TYROL Tiroler Speck PGI Ham
2 eggs
2 lime wedges
Fresh cilantro
4 tsp sriracha sauce (chili seasoning sauce) (optional)
Green onions
2 tbsp sweetcorn
Black sesame seeds
The spicy component in ramen: Our Tiroler Speck PGI Ham
Method:
Level of difficulty:
Hobby cook
- Peel and finely chop the onion, garlic, and ginger. Wash the bok choy, pull off the leaves, and chop if necessary. Wash the broccoli and cut into florets. Clean the shiitake mushrooms and halve the large mushrooms if necessary.
- Bring lightly salted water to a boil. Cook the ramen noodles, broccoli, and bok choy in it for about 3 minutes (or according to package instructions). Remove from the water. Then cook the eggs in it for about 7 minutes until soft-boiled.
- Heat oil in a pan. Sauté the onion, garlic, and ginger and set aside. Then briefly sauté the shiitake mushrooms.
- Fry the ham in a pan without fat until crispy.
- Pour the sautéed onion mixture with hot chicken broth, add soy sauce, and let it simmer for about 10 minutes. Now add the mushrooms, bok choy, broccoli, and noodles to the soup.
- Serve the soup in a deep plate or bowl and drizzle with lime juice. Garnish with bacon, fresh cilantro, sriracha sauce, sweetcorn, chopped green onions, and the halved soft-boiled egg with black sesame seeds.