Shio Ramen – Japanese noodle soup

Ingredients for 6 servings:

• 2 onions
• 3 cloves garlic
• 10 g ginger
• 3 tsp sesame oil, or other oil
• 8 g seaweed, dried
• 2 liters of vegetable broth
• 3 shiitake mushrooms
• some soy milk (soy drink) or almond milk, about 1 sip
• 3 tsp soy sauce
• 1 tbsp oat flakes
• 1,200 g udon noodles, or other ramen noodles
• 1 bunch of spring onions
• 12 pieces of tofu, deep-fried
• 1 jar soy sprouts
• some seaweed, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Chop the onions, garlic, and ginger and sauté them with sesame oil in a large pot over medium heat. Add the vegetable stock to the pot, add the seaweed, and simmer for 20 minutes. Remove any solids from the broth using a sieve. Chop the shiitake mushrooms and add them to the broth. Add the oats. Puree the mixture with soy sauce and soy milk. Cook the noodles and pour them into ramen bowls. (Regular bowls work too, but this will make about 8 servings.) Pour the broth over the noodles. Add chopped leeks, seaweed, tofu, and sprouts to the broth as desired. You can also add shiitake mushrooms, corn, or other ingredients to the soup. Tip: If you like lava eggs, you can also add them to the broth. (Note: No longer vegan!) To make lava eggs, boil regular medium eggs for about 7:15 minutes. Soak them overnight in a mixture of soy sauce, water, garlic, honey, and sugar.