Vegie Head Easy Ramen Soba Noodle Soup - Vegie Head

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ramen soba noodle soup WM

I have been obsessed with making my slow cooked No Waste Broth, Stock and Cubes recipe for the last few months, and am always finding new ways to use it.

I was craving something ramen-ish, after watching a whole lot of ramen videos on Facebook (seriously, don’t they just make you starving?!) and decided that my favourite broth would be the perfect base, with a few additions.

Now, you can either use the broth (which is a mix of a whole lot of vegetables, herbs and spices, and slow cooked overnight) or simply vegetable stock, or even water. Mind you, using a water base for ramen is a little thin, so you can jazz it up like I’ve done here in my Brown Rice Noodle and Ginger Broth.

The key to a great ramen is a depth of flavour that can be achieved by a mix of mushrooms, tamari or soy sauce, and miso. A balance of these will give you a gorgeous well rounded flavour, and if you wish, ginger, garlic and onion will also lend well.

If you DO want the No Waste Stock, Broth and Cube 3 in 1 recipe, you can find it in my latest eBook, The Vegan Slow Cooker.

 

slow cooked broth

The beauty of a great broth, is that you can use it for so many things – to drink alone as a tonic (which I’ve been doing with loads of extra turmeric), as a soup base, added to stews and curries, and even frozen so nothing goes to waste!

This ramen soba noodle soup is the perfect blend of a soupy base, chewy soba, fresh and vibrant vegetables and lots of fresh herbs and chilli.

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Easy Ramen Soba Noodle Soup

ramen soba noodles 3 WM

By Adele McConnell Published: July 10, 2017

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

A warming, nourishing bowl of love!

Ingredients

Instructions

  1. In a pot of boiling water, cook the soba noodles according to the packet directions. When they're just tender, remove, and run under cold water to halt the cooking process. Set aside in cold water.
  2. If you're using the No Waste Broth or a vegetable stock, simply heat in a pot, and add the vegetables. Add the tamari and miso to taste. Cook until vegetables are bright green - approximately 3 minutes .
  3. If you're using water, add ginger, garlic and onion to the pot, bring to a rolling boil and cook for 30 minutes with the lid on. Strain and put back in the pot. Add the miso and tamari, as well as the vegetables and cook until vegetables are bright green.
  4. In your bowls, arrange the cold soba noodles, and cover with the broth. Arrange vegetables on top, and add coriander, chilli and sesame seeds. Eat immediately.

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