Happy Sunday darlings! We kinda had our first bit of actual snow over the weekend, and I thought I would finally get around to sharing some of the soup recipes I’ve been keeping up my sleeve. All winter, I am seriously powered by soup. To the point where even right now, I have a couple different tupperwares full of soup in my fridge because I live alone and get so stoked on soup, I sometimes forget I even have the soup. So actually, if someone wanted to do some sort of rad soup swap I would be totally into that because I just want all the slurps all the time but also CHOICE.
Anywayssssss….I was trying out some millet and brown rice ramen noodles this past week, and thought the best way to enjoy them would obviously be ramen. On account of it literally says “ramen” noodles on the package. Never having made ramen before, I did a little research. I was really inspired by Minimalist Baker’s recipe. I especially appreciated the miso-glaze tips they provided, which is what I used for my roasted carrots and sweet potatoes, as well as my bok choy. I feel that roasting any of your favourite vegetables however you’d like would give it an equally rad taste. Next time, I would like to do miso-maple glazed eggplant, carrots, and cauliflower. Yes, I am already thinking about my ramen. I also did my own broth thaaaang, which is why I am sharing my own ramen rendition instead of just posting someone else’s. Also, yes, that IS white wine in my recipe because I like my soup boozy. Also rly guys this isn’t a recipe, just common ramen sense, but I hope you’ll be totes into this.
Ingredients:
Broth:
2 tbsp mild tasting oil
1 yellow onion, diced
4 cloves of garlic, minced
1 tbsp ginger, minced
zest of one lime
1/2 cup white wine
8 cups vegetable stock
2-3 tbsp tamari (just taste it and decide yourself damnit)
2 tbsp white miso
1/2 pound cooked, rinsed, and drained ramen noodles (or enough for 4-6 portions, depending on how many folks you wanna feed)
Toppings (srsly use whatever you want, but pictured are)
Miso-glazed roasted carrots and sweet potatoes (thanks Minimalist Baker for your vegan Food52 adaptation!)
Bok Choy (glazed with the same miso dressing, and pan seared 30 seconds on each side)
Deep fried tofu
1 bunch of green onions, chopped
Sesame oil
Directions:
-Stirring with a wooden spoon medium heat, sautee your onions until cooked through and translucent.
-Add garlic, lime zest, and ginger, sautéing for another minute, until fragrant and garlic/onions are golden.
-Deglaze pan with white wine
-Add yer veggie stock and bring to a boil
-Stir in your miso, and tamari to taste
-Reduce heat and allow to simmer while you roast your veggies(regardless of whether you glaze them, or just toss in a lil oil first, at about 400 degrees for 20-30 minutes) and fry your tofus up.
Assembly:
-In the bottom of each bowl, place a handful of ramen noodles
-Ladle in your broth, leaving room for your veggie toppings.
-Drizzle with sesame oil for a richer taste, and a babely sheen to your soup
-Top with veggies of your choice, garnishing with green onions for last to make your soup a total babe.
If you care to douse your ramen in anything, I might recommend sriracha, garlic chili sauce, more tamari, lime juice, or all of the above!
Also, if you are like me and *~cooking 4 1*~, I recommend storing the broth in a large mason jar or two, the cooked noodles in their own container, and the roasted veggies and tofu altogether. Throw your portioned amounts in a little pot on the stovetop for a moment each time you want to make yer soup throughout the week. It is important to keep the ramen n00dz separate from the other ingredients (especially the broth) to keep it from absorbing the water and getting gross as it sits.
Anyways, there we are! Happy slurping cuties! Would love to know your favourite veggie combinations for ramen! Next on my list is to create a cute thing that looks like a vegan “egg” for on top!
sarah louise AF 
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