I eat a lot of Japanese and Korean food. I feel like this came out tasting like a fusion dish between cultures.
by Odd_Marionberry_3064
I eat a lot of Japanese and Korean food. I feel like this came out tasting like a fusion dish between cultures.
by Odd_Marionberry_3064
3 Comments
Recipe
Ingredients:
Broth:
1, 32oz vegtable Broth(I used kettle and fire vegtable broth)
3 tablespoons miso paste
1 tablespoon gochugaru(korean chili powder)
teaspoon each of garlic and onion powder
Tablespoon low sodium soy sauce
Tablespoon roasted sesame oil
Solids:
2 cups shredded cabbage and carrots
1 pack (about 3 oz) snow cap mushrooms
1 green onion cut into rings
1 pack silken tofu cut into small pieces
2 bundles ramen noodles
Instructions
combine Broth ingredients in a pot on medium heat stirring until miso dissolves
Vegtables, mushrooms, and tofu to pot let simmer till it comes to a boil then add noddles cook till noodles are done. Then serve. This recipe served 2 adults. I’d also recommend adding some soup seaweed.😋
souper* good
I’m glad you posted this! It is exactly how 90% of plant based people eat on savory noodle night. 😋