Save to Pinterest A bold fusion soup blending the comforting flavors of lasagne with the spicy, umami-rich notes of ramen. Perfect for chilly evenings and adventurous eaters.
The first time I made this soup, it surprised my family with its deliciously bold taste. The warmth and spice make it a favorite during cold weather.
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Ingredients
- Ground pork or chicken: 250 g, choose your favorite for a protein base
- Sliced shiitake mushrooms: 100 g, adds umami and texture
- Onion: 1 medium, finely chopped for depth of flavor
- Garlic: 3 cloves, minced for aromatic punch
- Fresh ginger: 1 tablespoon, grated for heat and zest
- Carrot: 1 medium, julienned for color and nutrition
- Baby spinach: 1 cup, stirred in at the end
- Chicken or vegetable broth: 1 liter, the soup's savory base
- Soy sauce: 2 tablespoons, adds salty depth
- Miso paste: 1 tablespoon, for extra umami
- Chili garlic sauce: 1 tablespoon, adjust for spice
- Tomato paste: 1 tablespoon, brings a touch of sweetness
- Sesame oil: 1 tablespoon, for nutty aroma
- Sugar: 1 teaspoon, balances flavors
- Rice vinegar: 1 teaspoon, provides acidity
- Salt and pepper: to taste, for seasoning
- Lasagne sheets: 6, broken into bite-sized pieces
- Spring onions: 2, sliced as garnish
- Toasted sesame seeds: 1 tablespoon, for finishing
- Chili oil: to taste, for heat
- Fresh cilantro or basil: chopped, optional herbal garnish
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Instructions
- Sauté Aromatics:
- Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger and cook until fragrant, about 2 minutes.
- Brown Protein:
- Add ground pork or chicken, breaking it up as it browns. Cook until no longer pink.
- Add Vegetables:
- Stir in mushrooms and carrot. Cook for 3 to 4 minutes until vegetables soften.
- Build Flavor:
- Add tomato paste and chili garlic sauce. Cook for 1 minute, stirring constantly.
- Create Broth:
- Pour in broth, soy sauce, miso paste, sugar, and rice vinegar. Stir to combine, scraping any browned bits from the pot. Bring to a boil.
- Cook Pasta:
- Add broken lasagne sheets. Reduce heat and simmer for 15 to 20 minutes or until pasta is tender, stirring occasionally.
- Finish Soup:
- Stir in spinach and simmer for 2 more minutes until wilted. Adjust seasoning with salt and pepper.
- Garnish & Serve:
- Ladle soup into bowls. Top with spring onions, sesame seeds, chili oil, and herbs as desired.
Save to Pinterest This soup quickly became a weeknight staple for us, especially after long busy days. It is fun to share with friends who love bold flavors.
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Required Tools
Large soup pot, wooden spoon, knife and cutting board, ladle for easy serving.
Allergen Information
This dish includes gluten from pasta and soy products. If using a soft-boiled egg topping, note that egg will also be present.
Nutritional Information
Each serving provides 430 calories, 15 g fat, 52 g carbohydrates, and 22 g protein for a satisfying meal.
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Enjoy this soup hot, topped creatively with your favorite condiments. For leftovers, refrigerate and gently reheat for another cozy meal.
Common Recipe Questions
- → What protein is recommended for this soup?
Ground pork or chicken offer the best flavor and texture, but plant-based mince or extra mushrooms work for a vegetarian option.
- → How spicy is this soup?
Spiciness depends on how much chili garlic sauce and chili oil you add. Start with a little and adjust to taste.
- → Can I use a different pasta?
Yes, swap lasagne sheets for other bite-sized pasta shapes that will hold up well in a hearty broth.
- → What are suitable garnishes?
Top with spring onions, toasted sesame seeds, chili oil, and fresh chopped herbs such as cilantro or basil.
- → How do I make it vegetarian?
Use vegetable broth and replace ground meat with plant-based mince or extra mushrooms for a rich, savory base.
- → Can I make this ahead of time?
Yes, prepare the soup ahead and add the pasta sheets and spinach when reheating for best texture.
