My Miso Japanese Ramen (Vegetarian/Vegan)

Miso Ramen with okra, shiitake mushroom and carrot toppings Miso Ramen with nori shreds, shanghai green, mock meat and carrot toppings

Have I gone crazy about Ramen? No, not me! Just to finish up all the Ramen that was sitting in the freezer, so I decide to have a different variant – Miso. Miso Broth for Japanese Ramen is common. Veg*n version is not difficult to recreate. Of course, if you have good broth, it definitely gives this dish a boost. As for the shiitake mushroom and okra, you can blanch them in the broth prior to adding miso and rice wine to broth.

Oh yeah, keep the kelps to make a Seasoned Kelps side dish or added to this Miso Ramen if desired. Shredded kelps might looks more appealing compare to kelps in knots.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 2 Japanese Ramen, cooked
° 2 okra, sliced lengthwise and blanched
° 6 fresh shiitake mushrooms, blanched
° 10 slices carrot, for garnish
° some freshly spring onion, shredded or chopped

° small handful kelps in knot
° 3 slices ginger
° 750ml water
° 1 tablespoon miso or to taste
° 1 tablespoon rice wine (optional)

1. Place the kelps, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the ingredients. Season to taste with miso and rice wine.
2. Meanwhile, place the ramen in each individual bowl, top okra, mushroom, spring onion and carrot.
3. Ladle the soup into individual serving bowls and serve immediately.