1 Tsp. fresh ginger
1/2 pice of garlic
or 1 Tsp. vegetable bouillon & misou & the chopped ginger (1 Tsp.)
Tamari Raw Sojasauce
a few miso-glazed baby carrots
1 big leaf herb stalk
on hand full organic soba
one hand full whole grain Koshihikari Rice
whole grain sesame
dried and small chopped AoNori
start with the broth: Ramen broth can be made many different ways, but to keep ours vegan-friendly we went with vegetable broth infused with ginger, onion and garlic. To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste. If you have no time to do the fresh broth, you just take some vegetable bouillon and miss-paste (half/half) and add only the small chopped ginger. While your broth simmers, prepare any desired toppings. When the broth is ready add miso-glazed carrots, zuchetti and herb stalk, but cook it in the broth only in the end, that ist still full of nutrition and stay aldente!
Koshihikari Rice (Japan Rice)
Cook the brown Koshihikari Rice (in your rice cooker).
Now cook the Soba:
These noodles are made from buckwheat flour and have a correspondingly strong, nutty flavor. Many buckwheat noodles also have some wheat flour in them, which means they’re not gluten-free. However, pure buckwheat soba can be found — it’s stronger in flavor and really delicious, and of course, gluten-free. We generally find dried soba in packets, but keep your eyes open for fresh organic Soba at Japan-Shop for example here in zurich (or make your own!). Dried soba looks like flat spaghetti and is usually light beige to dark brown-gray in color.
You generally cook these Soba noodles the same way you cook any other kind of pasta: in a large amount of salted boiling water until the pasta is al dente.
For the finish you pour your ramen broth into a big bowl included the vegetable, add your soba-nudels and give a beautiful topping with the whole grain sesame dried and small chopped AoNori.
We hope you all LOVE this hearty, satisfying, simple macrobiotic vegan Ramen Soba Soup!