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Ingredient
Vegan Ramen with soy milk and seasonal veg π±
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Chef :
RachelVegan Ramen with soy milk and seasonal veg π±
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These soy milk ramen are delicious, full of umami from miso, mushrooms and seaweed. You can also buy ramen stick or cubes that you can use as a quick version. Any veggies seem to go with this, if you have ramen noodles and broth you can make this dish with any seasonal veg.
Ingredient
2 cups
soy milk
1 handful
shiitake and straw mushrooms
1 teaspoon
Kombu seaweed (optional)
1 sheet
nori seaweed
1 cm
ginger (optional)
Cooking instructions
* Step 1
Cook the ramen noodles according to instructions. I like them firm and so I add the noodles and bring to the boil, turn off the heat and leave to soak for 5 minute before draining.
* Step 2
Heat the soy milk or ramen stock and add dashi stock, miso and mushrooms. If you wish you can add a little crushed ginger. Heat gently, being careful not to boil as the soup will foam. Taste and add a little more miso or dashI stock to your preference. Heat gently for around 10 minutes.
* Step 3
Add the veg of your choice. I like them to be crispy so I just heat through. Place the noodles in a bowl, add a strip of nori and pour the soup on to the noodles.
* Step 4
You can top the soup with toppings to your taste. Pickles, pickled veg, toasted sesame seeds, garlic or ginger, chilli powder, pickled cucumbers or cooked tofu.
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