How to Make ��️ Yummy Vegan Ramen with soy milk and seasonal veg 🌱 Recipes ❣ by Alice Waters

Making Recipes Vegan Ramen with soy milk and seasonal veg 🌱 using 9 ingredients and 4 steps

Vegan Ramen with soy milk and seasonal veg 🌱. - - In case you are like lots of us, you understand that try to be eating healthier. However, making a positive change in your eating habits doesn't mean that you can't make your favorite recipes anymore. With the renewed curiosity in healthy cooking and consuming, there are plenty of new and attention-grabbing methods to adapt your time-tested recipes to make them better for you- and you can do it without sacrificing a little bit of flavor. It does not matter why you are altering your consuming habits- for your health or your appearance- making adjustments doesn't suggest giving up all of your favorite meals.

➽ Ramen noodles (around a handful per person).
➽ 2 cups soy milk.
➽ 1 cup dashi stock (see vegan dashi recipe separately).
➽ 1 handful shiitake and straw mushrooms.
➽ 1 tablespoon of miso.
➽ 1 teaspoon Kombu seaweed (optional).
➽ 1 sheet nori seaweed.
➽ 1 cm ginger (optional).
➽ 1 handful veg of your choice (I used carrot and sliced cabbage).

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..
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..
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..
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..

Vegan Ramen with soy milk and seasonal veg 🌱 -