Ramen

I love vegan ramen noodle bowls with a hearty miso broth. I'm lucky to have a wonderful ramen joint closeby (that's their beer on the photos, perfect match to ramen!), but it's also nice to make an own attempt once in a while. Especially now that it's chilly and very much a soup and broth season. There is some more cold air from Siberia coming our way!

I added quite a few veggies to this bowl and also Danish seaweed, which I was delighted to find in my local health food shop. I used tofu as the protein as usual in such dishes. The broth is the most important part of ramen, so I just slowly cooked it to taste. That's why these ingredient amounts shouldn't be taken too literally. I didn't add amounts for the vegetables either. It depends how much you want to make and how dense you want the ramen to be on vegetables. Here is my recipe anyway.

The VegHog's Ramen Bowl

Ingredients

Broth

3 tbsp sesame oil

2 tbsp white miso

3-5 tbsp soy sauce

2 tbsp mirin

Seaweed

2 garlic cloves

Water

Other ingredients

Wholewheat noodles

Tofu

Pak choi

Shiitake mushrooms

Carrot

Turnip

Chilli

Seaweed

Method

Cook the noodles, cool them down and set to side.

Chop the tofu into cubes, fry them in oil and set to side.

Also prep the other vegetables by cutting and slicing them into desired shapes.

Start making the broth by first cooking the minced garlic in oil and then adding the other ingredients. Add water carefully and gradually by tasting the broth. Let it simmer until the flavours have blended nicely.

I added all other vegetables as raw, I just fried the shiitake mushroom slices briefly in a hot pan.

To serve, add the noodles, tofu and vegetables to the warm broth, and enjoy!

I'm sharing this recipe with this month's Eat Your Greens, which I'm hosting in February, and the challenge is co-hosted by Shaheen from Allotment 2 Kitchen. You still have a few days left to take part!

Have a nice weekend!

Your VegHog