So, having just come back from visiting Tokyo, you KNOW I had to pull out my own version of ramen, right? Listen, the ramen is soooooo good over there. I have to pat myself on the back though, this one wasn’t too bad either. And for all of us still rocking out with the vegan recipes and lifestyle, this one is a great one to try.

Now, here’s an interesting point that I learned. Ramen is nothing more than noodles that are dipped in a flavorful broth. You’re actually supposed to slurp the noodles and broth. Slurping shows that you’re giving respect to the chef! So, slurp away!

6 cloves of garlic
1 teaspoon of sesame oil
1 tablespoon of vegetable oil
6 cups of vegetable stock
2 tablespoons of soy sauce
1 tablespoon of mirin or rice wine vinegar
1 teaspoon of miso paste
Ramen noodles
*toppings of your choice, I used cauliflower, broccoli, and chopped kale
*hot chili paste, to taste

To make the broth, add the garlic, sesame oil, vegetable oil, vegetable stock, soy sauce, mirin, and miso paste to a pot and bring to a boil. Let the stock cook for about 5-6 minutes and it’s ready to go. At this point, you can turn the broth to a simmer and add in your vegetables and let them cook until they’re a little tender.

To serve, just add the ramen noodles to the hot broth and let them soften. Then, serve in a bowl, top with the cooked vegetables, and a drizzle of hot chili paste.