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We hope you got benefit from reading it, now let’s go back to vegan ramen with soy milk and seasonal veg π± recipe. You can have vegan ramen with soy milk and seasonal veg π± using 9 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Vegan Ramen with soy milk and seasonal veg π±:
- Prepare Ramen noodles (around a handful per person)
- You need 2 cups soy milk
- Provide 1 cup dashi stock (see vegan dashi recipe separately)
- Get 1 handful shiitake and straw mushrooms
- You need 1 tablespoon of miso
- Prepare 1 teaspoon Kombu seaweed (optional)
- Get 1 sheet nori seaweed
- Prepare 1 cm ginger (optional)
- Use 1 handful veg of your choice (I used carrot and sliced cabbage)
Instructions to make Vegan Ramen with soy milk and seasonal veg π±:
- 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.
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