Veganized Ramen.

For the past month-or-so I have made a big batch of veg broth at least once a week; ready to be warmed up and, accompanied by noodles and veggies, turned into a hearty bowl of ramen. Comfort food at its finest for this insanely windy January we are having.

Exactly what goes in the soup changes based on what is available in the fridge and/or what is currently on special price, but the broth remains the same. It goes like this ↓
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VEGANIZED RAMEN.

→ 4-5 cloves of garlic
→ 2,5cm/one inch fresh ginger
→ 1 yellow onion
→ 1,5 litre vegetable stock
→ 2 tbsp soy sauce or tamari
→ 14 g dehydrated shiitake mushrooms
→ 1 tbsp miso paste (*ensure it is SFV)
→ 1 x noodle nest per person (*again, make sure is SFV)

Chop onion, ginger and garlic roughly. Let sauté in large pot on medium heat for about 8 minutes, until softened.
— Add vegetable broth, shiitake mushrooms and soy sauce – give a good stir. Bring close to a boil, then reduce heat and let simmer, covered, for at least one hour. If possible, leave for 2-3 hours as the longer you let it cook, the more developed the flavours will be.
— Prepare your noodles and vegetable fillings in a serving bowl. If you wish you may strain the broth (but save the shiitake mushrooms for serving!) or eat it as it is; simply pour over to cover your fillings.
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Suggested fillings:

→ tofu
→ bean sprouts
→ carrots
→ pak choy
→ broccoli
→ mushroom
→ spring onion
→ coriander

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For similar recipes, have a look at:

Quick vegan Phở-inspired soup.
Potato and Leek soup | with a Spicy Twist.
Thai Green Curry Stuffed Sweet Potatoes.

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