Vegan Spicy Miso Ramen
1 package kelp noodles
1 clove garlic – finely chopped
1 tsp grated ginger
1 tsp coconut oil
4 cups kombu dashi broth (recipe below)
1 tsp umeboshi paste
3 tbsp braggs liquid aminos (or tamari)
1-2 tbsp sriracha sauce
2-3 tbsp miso paste
sliced green onions
strips of nori
vegetables – squash, carrot, broccoli, bok choi and kale are all great!
Heat coconut oil in a large pot and sauté the ginger and garlic for a few moments.
Cup kelp noodles to desired length. Add the kombu dashi broth and the noodles to the large pot of sautéed ginger and garlic. Bring to a boil.
Add umeboshi paste, braggs liquid aminos, sriracha sauce, veggies, and simmer for 1-5 minutes to soften the veggies a little.
While the soup is simmering, add the miso paste to a small bowl with a cup of the warm soup stock. Mix them together into a watery paste and set aside.
Remove soup from heat, add the miso paste, and stir well.
Serve with your toppings of choice!
Kombu Dashi Broth
4 cups water
1/4 cup seaweed – I used a combo of dulse and wakame
Add water and seaweed to a large pot and let sit for 20 minutes. Bring to almost a boil and turn off heat. Let sit for 10 minutes. Strain seaweed and set broth aside.