Ramen Noodle Soup

thevegan8.com

Bine

1 ½ packed tablespoons (15g) of minced fresh ginger (don't skimp!)

1 ½ packed tablespoons (15g) of minced fresh garlic

8 cups (1,920g) low-sodium vegetable broth, separated

3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)

2 tablespoons (4g) dried parsley

1 tablespoon (15g) low-sodium soy sauce

¾ teaspoon fine salt and ½ teaspoon black pepper

1 packed cup (110g) chopped green onions, separated

9 oz ramen noodles (I have both a Lotus brand (GF) and a Koyo brand (wheat). I discard the packets and the noodles have no oil or preservatives. I got both at Sprouts, Costco also sells them.)

optional: toasted sesame seeds and hot sauce

* Note: This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. Do not expect that. It is well flavored and fresher and has a nice bite to it, but not overly salty. We all loved it so much and found the salty level perfect. The miso here is crucial to the overall depth and flavor of the ramen noodle soup. It simply will not work without it and will not have a ramen flavor, so don't make this until you get some. note: Note: This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. Do not expect that. It is well flavored and fresher and has a nice bite to it, but not overly salty. We all loved it so much and found the salty level perfect. The miso here is crucial to the overall depth and flavor of the ramen noodle soup. It simply will not work without it and will not have a ramen flavor, so don't make this until you get some.

Directions at thevegan8.com

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