It’s been raining a lot the past couple weeks. And I mean A LOT.
So naturally, all I’ve been wanting to eat is an absurd amount of soup. Seriously. Cauliflower soup, butternut squash soup, doesn’t matter what it is. I WANT IT ALL.
There’s just something about the cold rainy days in Fall that make soup taste just extra good. And there’s no feeling quite like having a belly filled with soup and feeling your entire body warm up from your head to your toes. mmm.
HOW TO MAKE HOMEMADE RAMEN:
Ok. So broth, broth, broth. The broth is essential for making a full-bodied ramen soup. And since this is a vegan broth, we need to get that rich flavour elsewhere than in a typical ramen soup. So we’re adding in some dried shiitake mushrooms and some miso paste for that savoury flavour. (not to mention miso is super good for you too!)These are so important to give this soup that “OUMF!” that you want in a ramen broth.
Although this recipe only takes 20 minutes to prep, the longer you leave the broth to sit the more intensified the flavours will become. So if your a planner, (Hello meal prep!) prepare the broth a day ahead of time for a flavour-packed ramen broth that’ll blow your socks off.
INGREDIENTS
INSTRUCTIONS
So naturally, all I’ve been wanting to eat is an absurd amount of soup. Seriously. Cauliflower soup, butternut squash soup, doesn’t matter what it is. I WANT IT ALL.
There’s just something about the cold rainy days in Fall that make soup taste just extra good. And there’s no feeling quite like having a belly filled with soup and feeling your entire body warm up from your head to your toes. mmm.
HOW TO MAKE HOMEMADE RAMEN:
Ok. So broth, broth, broth. The broth is essential for making a full-bodied ramen soup. And since this is a vegan broth, we need to get that rich flavour elsewhere than in a typical ramen soup. So we’re adding in some dried shiitake mushrooms and some miso paste for that savoury flavour. (not to mention miso is super good for you too!)These are so important to give this soup that “OUMF!” that you want in a ramen broth.
Although this recipe only takes 20 minutes to prep, the longer you leave the broth to sit the more intensified the flavours will become. So if your a planner, (Hello meal prep!) prepare the broth a day ahead of time for a flavour-packed ramen broth that’ll blow your socks off.
INGREDIENTS
- 2 tbsp avocado oil (or vegetable oil)
- 4 green onion, chopped into 1-inch pieces
- 4 garlic cloves, cut in halves
- 3-inch cube of ginger, cut into 4 pieces
- 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
- 1-litre vegetable broth
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red)
- 1 tsp agave (or maple syrup)
- 1 block soft tofu, cut into small cubes
- 2 packs vegan ramen noodles
- spinach, cilantro, & green onions to garnish
INSTRUCTIONS
- Heat the avocado oil in a large pot on medium-high heat.
- Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
- Next, add the dried shitake mushrooms and saute for another 2 minutes.
- Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
- (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
- Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
- Serve with some steamed baby spinach, chopped green onion and fresh cilantro.