- 4 cups vegetable broth
- 1 piece kombu, 4″ x 4″
- 2 blocks organic buckwheat ramen noodles*, about 5 ounces
- ¾ cup organic silken tofu
- 1 teaspoon sesame seeds, toasted golden in a dry skillet
- 1 teaspoon sesame oil
- 2 tablespoons shallots, peeled and chopped
- 1 tablespoon scallions, thinly sliced
- 2 medium garlic cloves, peeled and minced
- 2 teaspoons fresh ginger, peeled and minced
- 4 medium fresh shiitake mushrooms, cleaned and sliced
- ½ teaspoon chili paste, sold in healthfood and asian shops
- ½ cup colorful carrots, thinly sliced
- ½ cup snow peas, strung and sliced
- ½ cup fresh spinach leaves, cleaned and dried
Place the vegetable broth in a large bowl. With a damp cloth, while the kombu from its white powder coating.
Break the kombu into 4 large pieces and drop into the broth. Let stand for 30 minutes to soak.
Meanwhile, boil 2 blocks of ramen noodles* in water, stirring with chopsticks to unravel them.
When they are al dente (3 to 4 minutes) strain, and refresh under cool water. Set aside.
Cut tofu into 1/2″ cubes. Lay on a plate to hold, toss with the toasted sesame seeds.
In a 2 quart pot, sauté shallots, scallions, garlic, ginger, shiitake mushrooms and chili sauce in sesame oil
over moderate heat until the flavorings have just started to turn golden, about 3 minutes.
Add the broth, bring to a boil – remove the pieces of kombu as soon as the broth does to a boil.
Reduce the heat to a simmer – add the vegetables: carrots, snow peas and spinach.
Cook for 2 minutes until crisp-tender. Add the ramen noodles and sesame tofu. Let them soak up the flavors for at least 10 minutes.
Serve up the ramen in individual bowls with chop sticks and spoons – for enjoying every last drop of the broth.
Top with ad-ins if desired.
* I have used King Soba Organic Buckwheat Ramen
Thinly sliced scallions (I love purple scallions!)
A sprinkle of Shichimi Togarashi seasoning
A few drops of low-salt organic Soy Sauce for extra Unami
Some extra chili sauce for a spicier flair
Don’t have kombu? Add a teaspoon or two of Miso for a punch of Unami to the vegetable broth, combine with a whisk.
Also see another wonderful ramen recipe: https://azestforlife.com/2016/02/thai-ramen-noodle-bowl-with-chicken-veggies-basil-and-peanuts
This recipe may not be reproduced without the consent of its author, Karen Sheer