![\"49\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/02\/491.jpg\")
<\/a><\/p>\nTomato Ramen<\/strong><\/p>\n I love anything with a tomato flavor and tomato ramen made so much sense to me.<\/p>\n This turned out to be good, but I felt like I put too much tomato paste to the soup and it turned out to be more like tomato soup like rather than tomato “ramen”.<\/p>\n As soon as I tasted the soup, I remembered that I made the same mistake the last time I tried making tomato ramen.<\/p>\n Here is a lesson for me: more is not always better.<\/p>\n Vegan Tomato Ramen<\/strong><\/p>\n soup 1. Make soup. Cook garlic and onion in oil. Add shio-kombu and continue to cook. Add water. Boil and then reduce to a low heat. Add soy sauce, tomato paste, sugar, salt, and pepper. \u30c8\u30de\u30c8\u30e9\u30fc\u30e1\u30f3<\/strong><\/p>\n \u30c8\u30de\u30c8\u306e\u5473\u306b\u3057\u305f\u30b9\u30fc\u30d7\u3067\u30e9\u30fc\u30e1\u30f3\u3002<\/p>\n \u7f8e\u5473\u3057\u304f\u3067\u304d\u307e\u3057\u305f\u304c\u3001\u3061\u3087\u3063\u3068\u6539\u826f\u306e\u4f59\u5730\u3042\u308a\u304b\u306a\u3002<\/p>\n \u3068\u3044\u3046\u306e\u3082\u3001\u30c8\u30de\u30c8\u30da\u30fc\u30b9\u30c8\u3092\u5165\u308c\u3059\u304e\u305f\u6c17\u304c\u3002<\/p>\n \u5b9f\u306f\u4ee5\u524d\u306b\u3082\u4e00\u5ea6\u30c8\u30de\u30c8\u30e9\u30fc\u30e1\u30f3\u3092\u4f5c\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u305d\u306e\u6642\u3082\u307e\u3063\u305f\u304f\u540c\u3058\u5931\u6557\u3092\u3057\u305f\u3088\u3046\u306a\u8a18\u61b6\u304c\u3042\u3063\u3066\u3001\u60c5\u3051\u306a\u3057\u3002\u3002\u3002<\/p>\n \u5473\u898b\u3092\u4f55\u56de\u3082\u3057\u3066\u3044\u308b\u306e\u3067\u3001\u3042\u3089\u3001\u7f8e\u5473\u3057\u3044\uff01\u3001\u3068\u3044\u3046\u3068\u3053\u308d\u3067\u30b9\u30c8\u30c3\u30d7\u3057\u306a\u3044\u3068\u30c0\u30e1\u3067\u3059\u306d\u3002<\/p>\n \u4f55\u3067\u3082\u591a\u3051\u308a\u3083\u591a\u3044\u307b\u3069\u3044\u3044\u3001\u3068\u3044\u3046\u3082\u306e\u3067\u306f\u306a\u3044\u3001\u3068\u3044\u3046\u30ec\u30c3\u30b9\u30f3\u3067\u3057\u305f\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Tomato Ramen I love anything with a tomato flavor and tomato ramen made so much sense to me. This turned out to be good, but I felt like I put too much tomato paste to the soup and it turned out to be more like tomato soup like rather than tomato “ramen”. As soon as […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12,28,29],"tags":[],"class_list":["post-38596","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38596"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38596\/revisions"}],"predecessor-version":[{"id":38847,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38596\/revisions\/38847"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– canola oil
\n– 2 cloves garlic
\n– 1\/2 onion, sliced
\n– 2~3 tablespoons Shio-Kombu (Japanese salted kombu)
\n– 2 cups water
\n– soy sauce
\n– tomato paste
\n– sugar
\n– salt and pepper
\ncooked ramen noodle (I use fresh noodle)
\ntoppings: tomato, corn, napa cabbage, spinach, scallion, roasted seaweed<\/p>\n
\n2. Serve cooked ramen noodle in the soup with toppings.<\/p>\n<\/div>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"