![\"37\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/37.jpg\")
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We were planning to check out a new local ramen restaurant.<\/p>\n
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!<\/p>\n
Good thing we checked.<\/p>\n
![\"34\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/34.jpg\")
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Since I was already in the mood for ramen, I made it myself.<\/p>\n
This is vegan ramen, yet the soup is rich and super flavorful.<\/p>\n
This delicious ramen was served with a lot of sauteed vegetables.<\/p>\n
I did some experiment by using the ramen noodle made of rice flour we found at Costco.<\/p>\n
It was certainly different from the regular ramen noodle but wasn’t bad.<\/p>\n
I’m not on a gluten-free diet, but it would be a good option for people who are.<\/p>\n
![\"38\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/38.jpg\")
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Veggie Ramen 2 servings<\/strong><\/p>\n soup 1. Sautee garlic and onion in oil.
\n– canola oil
\n– 4 cloves garlic, cut in half
\n– 1 onion, sliced
\n– 1~2 tablespoons sugar
\n– 4 cups water
\n– 2 tablespoons Shio-Kombu (salted Japanese seaweed) in a tea-bag
\n– 1~2 tablespoons soy sauce
\n– 1 teaspoon tahini
\n– salt and pepper
\n200g cooked ramen noodle
\nsauteed vegetables
\nroasted seaweed
\nJapanese red ginger<\/p>\n
\n2. Add sugar and continue to cook until the onion is caramelized.
\n3. Add water and Shio-kombu. Boil and then turn down to low heat. Continue to cook.
\n4. Take the bag of Shio-kombu. Puree the garlic and onion by using a hand blender.
\n5. Add soy sauce, tahini, salt, and pepper.
\n6. Place noodle in a bowl. Pour the soup.
\n7. Serve with sauteed vegetables, roasted seaweed, and Japanese red ginger.<\/p>\n![\"11\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/11.jpg\")
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