Tahini Tofu-Shirataki Ramen (Anti-Inflammatory Broth)

【Tahini Tofu-Shirataki Ramen】 (anti-inflammatory broth)

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It was a lovely weather day, and I stayed out on the porch all day. Yet, it became a bit chilly after dusk. So, I made a warm bowl of noodle soup with tofu-shirataki noodles. I ran out of miso paste, so I used... Tahini paste 〜！😬 I put Tahini into the heated soup, and it turned to look like ground pork which is used in conventional ramen noodle bowls. Very interesting discovery today! 
味噌を切らしていたので、タヒニペーストを使ったら、スープの中で分離して、豚そぼろみたいになりました。
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Ingredients:.
Tofu-shirataki noodles, baby bella mushrooms, rainbow carrots, spinach and baby kale leaves. .
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Anti-inflammatory Broth:.
3 cups water, veggie ends, ginger, turmeric, black pepper, veggie broth(I used organic Kayanoya-brand veggie soup powder)...and Tahini paste! Not all of Tahini will dissolve, and does separate in hot soup. Then, you can use the separated Tahini as mock ground pork.
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Direction:.
Cook the veggies with MCT oil plus a bit of sesame oil for flavor. Set them aside. Boil the above broth, and put the tofu-shirataki noodles. Once the soup reaches the desired temperature, remove the noodles and transfer them into a serving bowl. Pour the soup into the bowl, and add the toppings, including the separated Tahini.
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#ローフード #rawfoodie #ramen #rawramen #vegetarianramen#veganramen #lowcarb #tofushiratakinoodles #antiinflammatorydiet#tahini #vegan #keto #ketovegan #veganketo #炭水化物控えめ #タヒニ