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Hi there.

Welcome to my website. On my blog I share my best healthy, plant based and delicious recipes, and thoughts on a healthy lifestyle. I hope to inspire you to explore the wonderful world of plant based food and all that comes with it. In my portfolio you can find some of my work as a freelance food stylist. Hope you have a nice stay!

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Thess

Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

A warming bowl of veggies and hearty broth. My love story with warming bowls of ramen hasn’t been going on for too long to be honest. But the second my very good friend treated me to one at her house a few months ago I knew what I’d been missing att these years.

Jump until today - my first ever ramen blog post; a Japanese inspired soup filled with veggies, noodles and of course a delicious broth! The broth gets even more tasty the longer you let it simmer, however I find this one to be perfectly fine with as little as 20 minutes on the stove too.

I hope you’d want to try it out!

Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

Serves 4

Miso broth

100 grams shiitake mushrooms

8 dl / 3 1/2 cups vegetable stock, unsweetened

1 heaped Tbsp organic light miso paste

2 Tbsp tamari

1 Tbsp apple cider vinegar

Ingredients

1 garlic clove

2 shallots

1/2 fresh pointy cabbage

400 grams organic tempeh

1 tsp cold pressed rapeseed oil

1 Tbsp tamari

1 handful mung bean sprouts

4 portions soba noodles (or any other noodles you prefer)

Pickled carrot

2 carrots

1 dl / 0.4 cups water

1/2 dl / 0.2 cups apple cider vinegar

For garnishing

Thai basil

1 dl / 0.4 cups natural peanuts

1 nori sheet, teared in to smaller pieces

How to

Brush the mushroom, cut the bigger ones in half. Peel and cut the onion and garlic in small pieces. Put it all in a pot with the rest of the ingredients for the broth and bring to a boil. Let simmer until you prepare the rest, or for at least 20 minutes.

Scrub and julienne the carrots. Bring water and vinegar to a boil. Remove from heat and add the carrots. Put on a lid and let sit for at least 15 minutes.

Shred the cabbage. Slice the tempeh in thin slices. Fry on low to medium heat, in a tiny bit of oil, until they get slightly crisp and golden brown. Pour over the tamari and let absorb, remove from heat.

Boil the noodles according to instructions on the packaging.

Divide noodles, veggies, sprouts and tempeh in 4 bowls. Add the broth. Garnish with herbs, peanuts and nori. Serve straight away!

Recipe was first published in The Gothenburg-Post/Två dagar

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