Post the 27th Make Art March

Super Delicious, Totally Fantastic

Vegetarian/Vegan Ramen

Serves:

2 lovely fat bowls of vege ramen heaven.

Soup:

1 medium leek, rinsed & sliced thin

2 cloves garlic, minced

1 medium thumb of fresh ginger, also minced

3 tablespoon sesame oil

½ teaspoon dried chilli flakes

2 heaped tablespoons veg Miso paste

2 cups kombu dashi (kelp stock)

2 cups veg or chicken style (also veg friendly) stock

Pinch of Salt (Soy) & Pepper

1 fistfull organic ramen noodles

Top with:

Some sort of Bok or Cabbage

Lightly stir-fried carrots & sprouts

Fried onion crisps or fresh scallions

Shimchi or Crushed peppercorns & sesame seeds

Optional - Soft to medium boiled “ramen” egg

Method:

Heat half the sesame oil in a sauce pan. Over high-ish heat add leek, garlic and ginger, after 2 minutes add chilli flakes and reduce heat.

Add your miso paste and a splash of stock. Stir until the paste breaks up, then add the kombu dashi and stock. Simmer for 10 minutes or so, add soy sauce and pepper to taste.

Boil your ramen noodles for 3-4 minutes until al dente and drain them. Place noodle in the bowl you’ll be serving your ramen in. Pour your piping hot soup over the noodles (you can strain the soup at this point if you’d like but I’m too lazy) and add the toppings of your choice. Sprinkle over some shichimi and some sesame seed oil. Serve. Eat. Food Coma.