Vegan Ramen

You can’t really go past a bowl of noodles. @Zoealonergan shared this recipe and amazing images with us. Ramen is one of her favourite mid-week meals and the perfect Sunday afternoon pick me up. You can pretty much add any vegetables you want just role with the seasons and make sure you have lots of greens.

Enjoy and make sure you share your creations on our facebook group “Foodies of YFC”

Vegan Ramen

Ingredients

• 2 tea spoon of grated fresh turmeric, or to taste
• 1 red chilli chopped (seeds removed if you like it a bit milder)
• 2 packets of your favourite noodles(enough for four serves)
• 4 cups nut or hemp milk
• 3 tablespoons Miso paste

Vegetables and herbs – alternate these with the seasons:

• shredded kale massaged with a bit of lemon juice and olive oil
• roasted Dutch carrots
• roasted sweet potatoes
• roasted leek
• toasted hazelnuts

Method

1. Roast any of the firmer veggies at 180 degrees for 20min
2. Cook the noodles according to packet and divide into four bowls. Add the turmeric and chilli to the milk and gently heat, just until very hot (not simmering). Stir some of the milk into the 3 tablespoons of Miso paste to thin it out, and then add it back to the milk. Taste, and add more Miso paste if needed. The broth should taste great at this point! 
3. Pour one cup of broth over each plate of noodles. Top with any extra toppings, nuts, or vegetables you might be using.