SOUP-ER tasty Vegetarian Ramen Broth Recipe to make today!

By Yeung Man Cooking · 120 min

Ingredients

Instructions

1. Finely chop the onion, halve the garlic bulb, roughly chop the daikon, slice the ginger, finely chop the celery, and roughly chop the carrots, apple, potato and cremini mushrooms.
2. Heat a large stock pot over medium heat. Add the avocado oil, then the onion, garlic and ginger, and sauté for 5-8 minutes.
3. Add the carrots and celery and sauté for another 5-8 minutes. Add the apple and potato and sauté for a few more minutes.
4. Add the mushrooms, daikon, kombu, salt and water. Cover the pot and bring to a boil.
5. When the broth boils, remove the kombu and set it aside for other recipes. Simmer the broth over medium heat for 1.5-2 hours.
6. Pour the broth into a large bowl through a strainer, squeezing as much liquid as possible from the vegetables. Transfer the broth to glass jars and let them cool completely. Refrigerate and use within 2-3 weeks, or freeze.
7. Bring a pot of water to a boil for the noodles.
8. In a serving bowl, combine the soy sauce, rice vinegar, chili oil and maple syrup. Roughly chop the oyster mushrooms, cut the broccolini into bite-sized pieces, and thinly slice a small piece of the cooked kombu after rolling it up.
9. Cook the noodles for 4 minutes, or as the package says, stirring occasionally.
10. Heat a nonstick pan over medium heat. Add a drizzle of toasted sesame oil, then the mushrooms, broccolini and kombu. Sauté for 3-4 minutes.
11. Drain the noodles and set aside. Add 2 cups of the vegetable broth to the pot and bring to a boil.
12. Add the plant-based oyster sauce and a splash of water to the nonstick pan and sauté for a couple more minutes.
13. Pour the hot broth into the serving bowl, then add the noodles and sautéed vegetables. Top with white sesame seeds and chopped green onions.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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