Vegan and Oil free Miso Ramen
Makes 1 – 2 bowls of ramen
Prep time: 15 min., Cooking time: roughly 20 min.
1 tbsp miso paste (I used brown rice from south river, as they have the best quality – unpasteurized, raw + organic)
2-3 garlic cloves
1 spring onion
1 tsp tamarind paste
plant milk – I always use oat milk
2 tbsp tamari sauce
a few drops rice mirin
1 small book choy
shirataki noodles or other noodles of choice
possible toppings: corn, dulse, seaweed, arame, edamame, sesame seeds
1. Cut the garlic and add it to a pot along with filtered water and the tamarind paste and bring it to a boil.
2. If you are using dulse or arame as a topping, make sure to soak them in water for at least 5 min to soften up.
3. Add the book choy and spring onion to the pot and plant milk. The ratio is however you prefer, I like to do half half. Turn down the heat when the bok choy is tender.
4. In your serving bowl add the miso paste and mix it with a bit of cold water. It’s important not to put the miso paste into boiling water, if you want to keep all the healing and nourishing benefits of the miso.
5. When your soup is not boiling hot anymore, add everything to your serving bowl including the toppings and noodles. For the shirataki noodles I just rinsed them in water and added them to the serving bowl. Nourish and enjoy!