Tomato and Basil Ramen with Parmesan Crisp

A fusion ramen dish combining the comforting warmth of ramen with the vibrant flavors of Italy. Ramen noodles are served in a rich tomato and basil broth, topped with a crispy parmesan chip for added texture and flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.76/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Italian•Asian•Japanese

Mood:

Comfort Food

Ingredients

Servings

4packagesRamen Noodles(Fresh or dried)

£1.60

28ozCanned Crushed Tomatoes(Good quality crushed tomatoes)

£1.20

6cupsVegetable Broth(Low sodium preferred)

£0.90

0.5cupFresh Basil(Chopped, plus extra for garnish)

£1.25

4clovesGarlic(Minced)

£0.20

2tablespoonsOlive Oil(Extra virgin)

£0.15

0.5mediumOnion(Chopped)

£0.25

1teaspoonSugar(Optional, to balance acidity)

£0.01

to tasteSalt

to tasteBlack Pepper(Freshly ground)

0.5cupGrated Parmesan Cheese(Finely grated)

£1.50

as neededOptional Toppings(Cherry tomatoes, mushrooms, spinach, zucchini)

Total Cost

£7.06

£1.76 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
In a small bowl, divide the Parmesan cheese into 4 even piles. Place each pile onto the prepared baking sheet, spreading it into a thin circle.
3.
Bake for 5-7 minutes, or until the Parmesan is melted and golden brown around the edges. Let cool completely on the baking sheet before carefully lifting off. This makes the parmesan crisps.
4.
While the parmesan crisps bake and cool, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5.
Add the minced garlic and cook for another minute until fragrant.
6.
Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.
7.
Add the chopped fresh basil, sugar (if using), salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.
8.
If using optional toppings such as mushrooms, spinach, zucchini, or cherry tomatoes, saute them separately and set aside.
9.
Cook the ramen noodles according to package directions. Drain well.
10.
Divide the cooked ramen noodles into bowls. Ladle the tomato and basil broth over the noodles.
11.
Top each bowl with a crispy parmesan chip and any optional toppings. Garnish with extra fresh basil.
12.
Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

16g

23% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1600 mg

70% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer broth, use roasted tomatoes instead of canned.

Adjust the amount of basil to your liking.

You can add a splash of balsamic vinegar at the end for a bit of tang.

For a non-vegetarian option, add grilled chicken or shrimp to the ramen.

Don't overcrowd the baking sheet when making the parmesan crisps or they will stick together.

Cooking Equipment

Oven

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...