Vegetarian Ramen

2 pieces of fresh or dried shitake mushrooms

small bunch of fresh enoki mushroom

1 small carrot, cut in half, use half a piece and cut into diagonal sliced

small bunch of fresh baby spinach

2 small red radishes

1 small fresh tofu, cut into bite-sized pieces

2 cloves of garlic minced

4 thinly slices of fresh ginger minced

small onion

1 or 2 scallions

4 cups of vegetable broth (use organic or low-sodium)

extra virgin olive oil

spoonful of tamari sauce

spoonful of mirin

spoonful of soybean paste white type (miso paste)

1 bunch of dried or fresh ramen noodles

Cut and minced garlic, onion, and ginger. Sauté in olive oil. Add vegetable broth (I prefer organic ones). Add miso paste, tamari sauce, and mirin. Once it’s boiling, add tofu, and the rest of the vegetable, except scallions. If using dried shitake mushrooms, dissolved first in a hot water before cutting it. Do not overcook the vegetables.

While cooking the broth, boil water and cook the dried ramen noodles according to its directions. Usually, it cooks very fast, 3-4 minutes maximum. Once it’s cooked, drain the noodles.

Serve the broth into a bowl. Add hot noodles immediately. Serve with cut scallions. You can garnish the soup with Nori seaweed, red pepper flakes, sesame seeds and oil, and boiled egg if you like. A freshly hot cooked ramen should be served immediately.