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Veggie Shoyu Ramen

I know that a lot of people do not like change in their plan.

I’m usually a pretty relaxed person (I think) but when it comes to food, I have a very hard time with change in a plan.

When we have a plan to go to a specific restaurant, I study their menu thoroughly in advance.

Terry laughs when he sees me so focused on a restaurant’s website and carefully plan my meal (lol).

But now I’m eating 100% plant-based, I feel that I have to be well prepared for my next meal (or next several meals) more than ever.

Last weekend we were talking about checking out a new ramen restaurant which offers vegan ramen, and I was so excited about it.

Unfortunately our plan had to be changed because we had this awesome Blues Festival happening in our neighborhood, and we didn’t want to leave for too long and miss the music.

So I decided to prepare a quick meal for dinner myself.

As you can see, I still had craving for ramen, and that’s what I made.

Although I was a bit disappointed because I didn’t get to try the new restaurant, I loved my ramen!

One of the great things about making your own food is that you can make it exactly the way you want it.

I know I’m stating the obvious but I often forget this and eating-out sometimes seems like a much better idea than it actually is.

I should really have to remind myself that home-cooked meal is awesome (lol)!

Veggie Shoyu Ramen

– canola oil
– 2 cloves garlic, cut in half
– 1 small onion, sliced
– salt and pepper
– 1 tablespoon Japanese salted Kombu seaweed (shio-kombu)
– 2 cups water
– sugar
– soy sauce
100g cooked noodle
vegetables; I used cooked broccoli, lightly cooked carrots, corn, scallion
dried Nori seaweed sheet

1. Sautee garlic and onion in oil until browned. Salt and pepper.
2. Add salted Shio kombu.
3. Add water. Boil and then turn down to low heat.
4. Add sugar, soy sauce, one teaspoon at a time, until it achieves your preferred taste. Add more salt if needed.
5. Strain the broth. Serve with noodle, vegetables, and Nori seaweed.

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