Ramen w/ potato chips, garlic chips, tumeric chips, brussel sprouts, mushrooms, corn, tofu
Servings: 4 cups, Preparation time: 2 hours
Ingredients
- potato chips (home dried or slow low oil fried)
- garlic chips (home slow low oil fried)
- tumeric (home slow low oil fried)
- corn
- tofu sauted
- mushrooms (pickled or not)
- green onions or red onions chopped
- brussel sprouts sauted
- watermelon radish thinly sliced
- 1 tablespoon miso
- 1/8 cup tamari
- 4 cups water
- sprouts, watercress or some green (optional)
- ramen noodles
- ZUG spice or similar for spice and salt
Instructions
- Boil the water and cook the noodles. Set aside.
- Make vegan broth w/ miso, bouillon and water.
- Sautee mushrooms, if using.
- Add some of the sauteed mushrooms to some broth and puree, mix back with the main broth.
- Thinly slice and either dry or low-heat fry garlic, potato, and turmeric until crispy. Use minimal oil if frying.
- Saute the tofu, corn.
- Cut the onions and radish.
- Prep the greens.
- Put the noodles in the bowls, add broth, and layer w/ all the delicious components.
This may be the best ramen you ever eat! It isn’t rich, heavy, or fishy!
Inspired by: https://umamigirl.com/easy-vegetarian-ramen/
