This classic Japanese dish is usually made with meat broth and ingredients but why not make use of the traditional use of miso and vegan friendly ramen noodles to create a vegan version?
A twist on the traditional yields a deliciously simple savoury breakfast, lunch or dinner.
I used forbidden rice ramen and genmai (brown rice) miso. But you could combine regular ramen and just about any miso or miso/veggie soup broth combination.
1/2- 1 package of ramen of choice (forbidden rice ramen) (serves 1-2 people)
3 tsp miso paste (I used brown rice genmai miso but you could choose barley, soy bean etc)
Dash of tamari soy sauce
2 cups chopped fresh kale (add or swap veggies as you like)
salt and pepper to taste
- Prepare ramen as per package directions *i like to add more water than the directions in order to have more broth
- stir in miso and tamari and adjective to taste
- stire in kale and allow to wilt
- add salt and pepper
- your done!
Serve in a big soup bowl with soup spoon and chopsticks.