Vegetarian Ramen Noodle Soup Food

VEGAN RAMEN

Steps:

• Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
• Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
• Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
• Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

VEGETARIAN RAMEN NOODLE SOUP

Steps:

• Stir fry the vegetables with oil, salt and pepper.
• prepare the boiled egg and ramen noodles.
• boil 1 cup water and add 3 table spoons of soy sauce.
• pour the soup into a bowl, put the prepared ramen noodle.
• add the stir fried vegetables and place the boiled egg on top of the ramen noodle.

RAMEN NOODLE VEGETABLE SOUP

Steps:

• Place all ingredients, except the veg-all, in a stove top pan with lid.
• Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
• About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
• Stir occasionally.
• Serve when veggies are heated through.