Recipe:

/ˈresəˌpē/

1 Sweet Onion

1 Rutabaga 

1 Parsnip 

2 Carrots (+ more for shredding)

1 Lotus Root

4 Large Slices Firm Tofu 

1 Cup Dried Shitake

1 Cup Fresh Shitake

1/3 Cup Kombu (Kelp)

1/3 Cup Rice Vinegar

1 Cup Soy

2tbsp Brown Sugar

Pickled Ginger 

2tsp Minced Ginger

2tsp Minced Garlic

1 Lemongrass Stalk

2tsp Garlic Powder 

1 Cup Flour

Water

Ramen Noodles 

Bean Sprouts

Corn

Spring Onion

Olive Oil 

Salt

Pepper

Paprika

I’m going to start making this broth in bulk because OH MY GOD. If you are vegan or know a vegan, you need this recipe. It’s easy as can be and the flavors are outrageous. Sometimes in Vegan Recipes I can sense that something is missing in the protein and meat department, but this is filling and bursting with flavors. I highly recommend heading to your asian market for most of these ingredients. My local store has become my favorite go to. 

In a large soup pot, start by caramelizing some sweet onions. Slice and sauté on med low with a tbsp or so of olive oil. By slowly caramelizing them you’re able to release the sugar creating sweetness. Next add chopped rutabaga, parsnip and 2 large carrots. Leave covered for about 5-10 minutes stirring occasionally. Pour in 5 Cups of water. Add the Dried Shitake Mushrooms and the Kombu for some umami flavor. Next toss in minced garlic, minced ginger and press firmly on the lemon grass stalk to release the aroma before adding that in as well. Let sit for 15 minutes covered. Next, taste and season. Here I prefer garlic powder, salt and pepper and a little paprika. Cover again and leave it for the next half hour. 

Magic Mushrooms as I like to call them are key here, and no, they do not have hallucinogenic properties, they’re just really good. Take your fresh shiitakes, give them a rinse and take off the stems.

Bring a pot of water to a boil and add the caps in for about 10 minutes. You don’t want to overcook them but you want them to absorb the flavors when you pickle them. In a jar and 1/3 Cup Rice Vinegar and 1/3 Cup Warm Water. Add 2tbsp of Soy Sauce and 2tbsp of Brown Sugar. I put a few pieces of pickled ginger into the jar as well.

Shake everything to combine and add your mushroom caps. Chill in the fridge until ready to eat. 

Grab the firm tofu and squeeze in between some paper towels or a towel to dry it out. Grab a bowl and marinate your sliced firm tofu in soy sauce. Depending on how many slices of tofu you’re eating I recommend at least covering the bottom of the bowl and rotating them a few times. Season with salt pepper and garlic powder. In another bowl combine 1 Cup flower with 1 1/2 Cups water. Whisk together until a pancake batter consistency. On a plate combine Panko bread crumbs, salt, pepper, and a pinch of paprika. Before breading make sure to shave and then slice your lotus root into slices about 1/8th- 1/4th  of an inch wide. I prefer them on the thinner side so they get soft on the inside when they fry up.

In a pan heat up olive oil, enough to cover the bottom of the pan. Coat your lotus root or tofu in the batter and then dip into the Panko. When the oil is hot, fry until golden brown on each side. 

When the broth is done, strain out all of the vegetables leaving only broth. Put back on the stove and add noodles. Ramen noodles should take about four minutes so toss them in right before you eat. Serve in bowls and top with bean sprouts, sweet corn, shaved carrot, pickled mushrooms, pickled ginger, scallions and your fried tofu or lotus root. For a little extra spice you can add chili flakes, or a tsp of sriracha or Gochujang. I also love adding shrimp to this particular broth when I’m in the mood for it!