A few weeks back a post on a vegan facebook site took my fancy.  It was a recipe for Ramen noodle soup and it looked incredibly delicious. So I madly posted the recipe on my facebook pages and groups, and put it on my ‘to cook one day list.’ A few weeks later I decided to cook the soup for dinner and asked Mak if he could print out the recipe. He brought it to me saying ‘wow that looks like an awful lot of work.’ I couldn’t believe it when I saw the recipe. It was long and consisted of at least 7 different components. I thought I can’t make that, but had promised both myself and Mak, ramen noodle soup for dinner.

Not wanting to give up, I sat down and worked out how to simplify the recipe and in doing so ensure that the taste not be compromised. The recipe I share with you this week is the result and it is delicious and very easy to make.

This cooking experience reminded me that during the foundation module of The Vegan Chef and Lifestlye Training (which has been developed for everyone to come and do no matter how much experience or not you have in the kitchen) I have simplified so many of the recipes to teach people and in doing so the flavour has not been compromised and in some cases enhanced.

Hope you enjoy the recipe.  Note it is best to make the wakame broth over night

Miso Ramen soup

Wakame Broth
1 cups wakame
4 cups boiling water let sit overnight.
Broth
1 small eggplant roughly chopped
2 small sweet potato peeled and roughly chopped
1 onions roughly chopped
4 garlic cloves cut in half
6cm ginger cut up
stalks of 300g mushrooms
2 tbsp tamari

Vegetables
3 small sweet potatos skins left on and diced into 2 cm cubes
1 kg mushrooms cut small
1 large eggplant diced into 2 cm cubes
Big splash of olive oil
To finish
Stir through once soup is heated completely
1/4 cups miso
3 tbsp tahini
1/2 cups boiling water
To serve with
1 packet of buckwheat or rice noodles
2 spring onions chopped finely including some of the green

Method
1.  The night before or at least 6 hours before making the ramen, soak the wakame in the four cups of boiling water.
2. Place the broth veggies and the tamari in the wakame and add a little more water if needed.  Bring to the boil then let simmer for 1 ½ hours.
3. Turn off from the heat and let cool a little then place the broth and veggies in the blender and blend to make a smooth thick broth.
4.  Meanwhile roast the sweet potato, eggplant and mushrooms in a baking tray with oven set at 190 C. Will take 10 to 15 minutes for the mushrooms and up to 35 minutes for the sweet potato and eggplant. Cook until soft.
6. Cook the noodles as directions on packet.
7. Mix the miso, tahini and water together and add to the broth just before serving.
8. Plate up by adding broth to each bowl then add veggies, noodles and spring onions.

Learn Simple Recipes

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Hope you have a lovely week everyone and please let me know if you try this recipe.

With love and gratitude
Veet

Tags:sweet potato Soup eggplant Noodles

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