I adjusted this from a vegetable ramen recipe using rice and potato vermicelli. This may seem to require a lot of ingredients but it’s easier than you think–just put all the vegetables in the pot and boil. Any vegetables will do, really, and I’ve tried this with baby bok choy, Napa cabbage and carrots.
1 pack each of rice and potato vermicelli
a quart of vegetable stock
1 packaged firm tofu, sliced in small squares
zucchini, chopped in half moons
snow peas, destringed and sliced in half
leeks, white parts only, chopped
shiitake mushrooms, dusted off dirt, halved
a small knob of ginger, peeled and sliced thinly
1 packet of white miso powder
1 tbsp rice wine vinegar
2 tbsps soy sauce
1. SautÃ© ginger and the garlic in a stock pot first then add the vegetables, stirring for 5 minutes. Add stock and let boil. Turn down the heat and simmer. Stir in miso powder, rice wine vinegar and soy sauce. Adjust to taste.
2. In a separate pot, cook noodles in boiling water for 4 minutes. Stir with a fork to avoid sticking. Drain with cold running water. When cool enough to handle, use your hands to separate noodles and drain some more.
3. Put a handful of noodles in a bowl and ladle in soup. Add a drop or two of sesame oil.
Where to get white miso powder