Vegan Shoyu Ramen

kqed.org

pepitajobo

subheading: Vegan Shoyu Ramen:

subheading: Makes: 2 servings:

1 package of O'Hana noodles (each inner packet is good for one bowl)

1 clove garlic, finely chopped

1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)

1 tsp sesame oil

3 cups water

1 cup kombu dashi soup stock (You can also buy instant kombu dashi like Riken Kombu Instant Dashi at a Japanese market like Nijiya.)

1 Tbsp sake

½ tsp salt

1 Tbsp sugar

3 Tbsp soy sauce

subheading: Topping options:

tofu (I used Hodo Soy Beanery's braised tofu.)

spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)

sliced green onions

nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)

shichimi tōgarashi

other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables

Note: Ingredients may have been altered from the original.

Directions at kqed.org

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