Vegan Ramen with Grilled Vegetables and Tofu

lazycatkitchen.com

Lorlz

subheading: BROTH:

4 Chinese cabbage leaves, roughly chopped

3 celery stalks, washed and cut into large chunks

3 medium carrots, washed and cut into large chunks

½ large fennel bulb

2 spring onions, roughly chopped

small onion, cut in half

4 garlic cloves, peeled and crushed

½ sheet of kombu (15 cm x 5 cm / 5 in x 2 in )

large knob of ginger (50g), peeled and sliced

a handful / 10 g of dried mushrooms, rinsed (I used porcini)

a bunch of fresh coriander stalks, rinsed well

2 tsp black peppercorns

subheading: GARNISHES AND SEASONINGS:

cooked noodles (GF if needed), 80 g per person (I used buckwheat soba)

½ head of broccoli, divided into larger florets

1 sweet potato, peeled and sliced into ½ cm / ⅛ in slices

a few mushrooms (I used small chestnuts), sliced thickly

200 g firm or extra firm tofu (optional), pressed*

2 tbsp cornflour / cornstarch (optional)

oil (I used peanut, for frying)

sesame oil

about 3 tbsp soy sauce or tamari (if GF), more taste

2 tbsp red miso paste (choose gluten-free miso for GF version)

1 tbsp rice vinegar

1 tbsp mirin (sweet Japanese wine) or 1 tsp of maple syrup

½ raw garlic clove, finely grated

a few extra slices of fresh ginger

2 spring onions, sliced

sesame seeds, to garnish

chilli oil or sauce (like Sriracha), to taste

Directions at lazycatkitchen.com

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