{ Veggie Ramen } 

When we lived in OKC, we loved Tamashii! Lately, I’ve been craving it and dreaming about spicy vegan ramen!

Here’s my improvised copycat recipe (that I may make again this week). It’s so good! Ramen noodles, spicy broth and veggies…what more can you want?! 

{ ingredients } 

  • 8 cups of veggie broth (homemade or store-bought) 
  • 2 Tbs. Peppercorns  
  • 1 white onion, chopped 
  • 4 cloves of garlic 
  • 2 inches of fresh ginger 
  • 1 Tbs. Rice vinegar or ACV 
  • 2 Tbs. soy sauce or coconut aminos 
  • 1 Tbs. Sriracha (more or less to taste)
  • 1 cup Shiitake mushrooms, chopped with stems removed & reserved 
  • 1/2 cup carrots, coined 
  • 2 Tbs. Chili garlic sauce (more for serving)
  • 4 packages of Ramen (use the noodles, not the seasoning packet)
  • Fresh veggies of your choosing. I included: Fresh sweet corn (removed from cobb), Radishes (thinly sliced), Cherry tomatoes (diced), Cabbage or radicchio (chopped), Green onions (chopped)
  • Soft boiled egg (optional)
  • Salt & pepper to taste
  • Fresh basil & mint, chopped

{ directions }

  1. Add broth, peppercorns, ginger, onion Sriracha and garlic in a large pot. Bring to a boil and lower heat to simmer for 20 minutes. 
  2. Strain broth and return just the liquid back to the pot. 
  3. Add mushrooms, 1/2 the green onion, carrots and vinegar, soy sauce or coconut aminos, chili garlic sauce to the pot. Being to a boil and lower heat to simmer for 10 minutes, or until carrots are cooked.
  4. While broth cooks, make ramen noodles in a separate pot by following package directions. This should only take 3-4 minutes.
  5.  To serve, add broth to bowls and top with noodles and fresh veggies. Top with fresh herbs and extra chili garlic sauce or Sriracha (if you like it extra spicy like me)!

Makes 4 servings. Enjoy! 

{ Keep Cooking In Love & Light }


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