I have a serious Ramen obsession! The nearest Ramen spot is 45 minutes to an hour away with traffic and there is always traffic. Since I don’t always have that kind of time on my hands. I do the next best thing. Try and make it myself. Doing my research on authentic Japenese Ramen….a good broth takes hours to make. Well, when you have an obsession like I do…..you don’t have that kind of time. So with lots of trial and error…..I finally got the result I was looking for and it happens to be Vegan!
Let’s get into it………
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This recipe yields 6-8 servings
Organic Millet and Brown Rice Ramen (here)
8 C organic Vegetable Broth (my DIY vegan broth here)
3 Tbsp organic chickpea miso
2 Tbsp amino acid ( or low sodium soy sauce)
1 Tbsp toasted sesame oil
1 tsp hoisin sauce
1 tsp organic granulated garlic powder
1 tsp organic granulated onion powder
1/2 tsp organic ground ginger
For veggies, use whatever fresh organic veggies, mushrooms and or tofu if you desire. I opted for bok choy, spinach, and green onions. I serve this dish family style. Cutting up all the ingredients to go in the Ramen and letting each person decide what they wanted.
- Cook your ramen noodles according to the package instructions. Drain and set aside.
- For the broth and all your ingredients. Allow the broth to cook on a medium-high heat for 30 minutes. Allow the broth to cool a bit, then using a mesh strainer, strain the broth into a large bowl.
Now it’s time to enjoy. Ladle some broth into a bowl add your noodle and veggies of choice.
This recipe was a huge hit…..there was a lot of slurping going on….which was kind of music to my ears! Since it’s ramen……you definitely expect to hear a bit of slurping, which also meant it was Good!!
Now I can have my obsession whenever the mood strikes without all the traffic.
You can also feel free to check out my non-vegan ramen recipe here.
Thank you so much for taking the time to stop by, I greatly appreciate it.
Until Next Time,