Veggie Miso Ramen Soup (Vegan)

Hey everyone! First off, we missed our Sunday food post yesterday because our 3rd podcast (One More Sip of Whine) was being recorded and took far longer than anticipated! Was SO much fun, as always, and this means that once the editing process is done, we go live! Can’t freakin’ wait! What a crazy journey it has been from self-publishing 3 books (available on Amazon), weekly blogging (recipe development, food photography, editing) learning about podcasting, and interviewing! Was incredibly nerve wracking at first. Totally worth every fear, every effort – no doubt! Our YouTube Channel is coming soon, too! Will be live in January, 2019. So much time, so much hard work, and the most fun we’ve ever had! And as always, a HUGE shout-out to Gary Vaynerchuk for giving us SO much inspiration via his books, “Crush It!,” and “Crushing It!” If you are an entrepreneur and have no idea who Gary V. is or have never heard of these books, run to your nearest book store or hop on Amazon asap – life changing!

Veggie Miso Ramen Soup (Vegan) took me a mere 10 minutes to concoct. I LOVE ramen soup but I have a hard time finding vegetarian/vegan ramens, and often the ones that I do find are bland as fuck. No flavor. To me, food is all about flavor, all the time, and lots of it. My love for food and cooking most definitely did not come from a love of bland food. What a waste of calories! I mean, if I’m gonna eat, it better be freakin’ good & worth it, right?! 

We received this amazing coconut bowl as a gift from @cocobowlsco (insta). One, thank you SO much for this! It’s literally the perfect weight, size, and shaped bowl for the perfect serving size, at least for me. Plus, reduce, reuse, recycle! FGG is crazy about their ‘waste not’ philosophy so this was truly the perfect gift for us! Two, how freakin’ cute is it? C’mon… 😉 Anyway, we wanted to use the bowl for our next post, had been craving ramen since Thanksgiving (and pizza… why? No idea), so this Veggie Miso Ramen Soup (Vegan) was destined to be! Sip, slurp, repeat. A beautiful hot mess. 😉 Noodles have never been so sultry. -FGG

*This tune has been on my mind since last week. An old friend sent me a video of the inside of our old hangout. The dive bar where we had spent an incredible amount of time. I always played this on the juke box the many times I was there. It had burned down a year or two ago and I had no idea they were resurrecting it until I had a video of the inside, looking EXACTLY the same, in my text messages. It was like a piece of history had just been unearthed! Gunthers, or Club G, as we often called it, was the haunt of haunts back in the day. I can already taste my next shitty shot of tequila the next time I’m back in Northport, NY. Cheeeerrrss to Club G, old friends, and fucking fabulous memories! 

Veggie Miso Ramen Soup (Vegan) (Serves 2) (10 minutes)

Ingredients-

For the broth-

2 small packages (about 8 oz or 225 grams total) of dried ramen noodles

4 C miso broth (vegetarian)

1/2 C mushroom broth

3 Tbl of dried seaweed cut into small triangles

2 Tbl finely diced chives

1 tsp garlic powder

1 1/2 tsp onion powder

2 tsp ginger powder

Place all ingredients in a pot, bring to a boil, add noodles, cook for about 2 minutes or until done, then simmer. Do this while you are preparing the ingredients below.

Ingredients-

For the veggies & tofu-

1/2 C sliced mushrooms (I used cremini)

1/2 C small broccoli florets

1/2 C haricot vert (thin green beans) cut in half

1/2 C mixed yellow & red bell peppers – diced

1/2 C diced teriyaki baked tofu

3 garlic diced garlic cloves

2 Tbl soy sauce

2 tsp sesame oil

Sesame seeds for garnish (optional)

*Heat pan with sesame oil and soy sauce on medium. Once hot, add garlic and stir on and off for one minute

Toss in all other ingredients and cook for about 5 minutes

Toss all ingredients from pan into the broth and noodles – stir

Done!