Hope you all are doing well and staying safe. I have to say, due to the Covid 19 situation, isolation has made me cook more often and exercise everyday without fail! Tonight, I am posting the recipe of Veggie Ramen. There are different ways to prepare Veggie Ramen but I made some changes due to allergies, preferences, etc. I did not add sesame paste due to allergies but I have mentioned that for the recipe and you can add it if you have some. My version is very casual. I am not a professional chef or a writer, but, I can guarantee this is a delicious recipe :)!
What's needed?
For broth:
1 box - Any Veggie broth or Veggie Ramen Broth
2 Star Anise
1 inch Cinnamon
3 pods of crushed Garlic
1/2 inch of crushed Ginger
1 tsp Sesame paste (optional)
1 tsp chili paste
1/2 tsp Pepper
2 tsp of dark Soya sauce
Bring the above to boil for at least 30 mins. Set aside on low flame until the noodles and vegetables are ready.
For Vegetables:
2 carrots (sliced)
2 Spring onions (sliced)
2 flowerets of Broccoli or 6 Bok Choi
1/4 cup soft boiled corn
Tofu
2 Soft boiled eggs (do not boil them for more than 10 mins)
1/4 tsp Pepper
3 tsp Oil
A pinch of Salt
Take a pan and add 2 tsp of oil. Add cut tofu and stir fry carefully by tossing them regularly until they turn golden brown. Set them aside.
To the same pan, add carrots, broccoli & spring onion and stir fry for 2 mins by garnishing pepper and salt. Set aside. Do not stir fry corn but just add the soft boiled corn to the soup later.
Noodles:
On another pan, bring some water to boil and cook ramen/soba noodles. Do not over cook them. Wash them in cold water once its soft and immediately move them to soup bowls.
Once you add the noodles to soup bowls, add 2-3 ladles of strained broth. Arrange the stir fry vegetables, soft boiled eggs and tofu as shown in the image. Serve hot & enjoy.
Stay safe & take care. We all are in this together so please stay home and save lives. Thank you!
