We were planning to check out a new local ramen restaurant.
I decided to quickly check their website to make sure they were open for lunch while putting our coat on, and I found out that the restaurant itself was not even open yet!
Good thing we checked.
Since I was already in the mood for ramen, I made it myself.
This is vegan ramen, yet the soup is rich and super flavorful.
This delicious ramen was served with a lot of sauteed vegetables.
I did some experiment by using the ramen noodle made of rice flour we found at Costco.
It was certainly different from the regular ramen noodle but wasn’t bad.
I’m not on a gluten-free diet, but it would be a good option for people who are.
Veggie Ramen 2 servings
soup
– canola oil
– 4 cloves garlic, cut in half
– 1 onion, sliced
– 1~2 tablespoons sugar
– 4 cups water
– 2 tablespoons Shio-Kombu (salted Japanese seaweed) in a tea-bag
– 1~2 tablespoons soy sauce
– 1 teaspoon tahini
– salt and pepper
200g cooked ramen noodle
sauteed vegetables
roasted seaweed
Japanese red ginger
1. Sautee garlic and onion in oil.
2. Add sugar and continue to cook until the onion is caramelized.
3. Add water and Shio-kombu. Boil and then turn down to low heat. Continue to cook.
4. Take the bag of Shio-kombu. Puree the garlic and onion by using a hand blender.
5. Add soy sauce, tahini, salt, and pepper.
6. Place noodle in a bowl. Pour the soup.
7. Serve with sauteed vegetables, roasted seaweed, and Japanese red ginger.
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