Homemade Veggie Ramen

Scraphouse

BROTH-

1 quart of water

1 yellow onion

4 carrots

½ stalk of celery

1 bunch of cilantro

2 finger of peeled fresh ginger

1 steak ripen tomato

½ cup of tamari

3 tablespoons of mirin

2 tablespoons of miso paste

½ teaspoon of sesame oil

2 cups of organic green cabbage

2 cups of organic carrots

2 cups of zucchini

2 cups of organic sweet onions

fresh crushed black pepper

Himalayan salt to taste

1 cup corn

2 cups of organic bean sprouts

1 cup of enoki mushrooms

3 to 4 green onions

1 package tofu

1 package of top grade soba noodles

sprinkle Japanese S&B Ichimi Togarashi Chili Pepper seasoning

You will need a quart of water, add your organic one yellow onion, four carrots, half stalk of celery, one bunch of cilantro, two finger of peeled fresh ginger, one steak ripen tomato.

Cook and boil until you get a nice broth.

Strain the broth and put broth back in pot.

Add additional water if needed depending how many servings of ramen, you want to make.

Bring to simmer and add half cup of tamari, three tablespoons of mirin and two tablespoons of miso paste.

Simmer until broth has a nice consistent color of caramel. Taste..make sure it is a balance between savory, sweet and smooth to the palate. If it is not continue to add mirin, miso and tamari until it is to your liking.and half a teaspoon of sesame oil. Keep warm.

Prepare

- juliene two cups of organic green cabbage

-juliene two cups of organic carrots

-juliene two cups of zucchini

-juliene two cups of organic sweet onions

Sauteed the vegetable in avocado oil, add fresh crushed black pepper and Himalayan salt to taste. Make sure to cook onion, carrots, cabbage and the add zucchini in this order and cook al dente. Set aside

Cook one cup of organic sweet corn, set aside

Prep two cups of organic bean sprouts set aside.

Prep one cup of enoki mushrooms set aside.

Take three to four green onions. Chopped the white part thinly and set aside. Take the green portion and thinly juliene and put in cold water with ice cubes to let them curl up. This is for the final garnish.

In a pasta pot, boil water. When water comes to boil, pit in enoki mushrooms for approximately ten seconds. Remove set aside. Then put in bean sprouts for five sends, remove and set aside.

You will need one full cup of fried tofu. Sliced, put on baking pan, bake in oven at 425F crispy brown tan color. Set aside.

Let this water continue to boil. You will use this water to boil your soba noodles. You will need one package of top grade soba noodles. You can get this at any Japanese market. Boil in water until al dente.

Put in bowl, place the enoki mushrooms, the sauteed vegetables, the corn, the bean sprouts and the crispy tofu.

Pour the heated hot broth gently, top chopped green onions and placed the juliene green onions in the middle, sprinkle some Japanese S&B Ichimi Togarashi Chili Pepper seasoning to ramen and serve.

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