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

Carrot-Ginger Miso "Zucchini" Ramen!

Although it's springtime and getting warmer, it could still get chilly at times. So, I made myself a nice, warm bowl of "Zucchini" Noodle Soup with Carrot-Ginger Miso! This is, by far, my most favorite creation of my own! <3

Here's how...

- First, you Need a "Spiralizer" to turn a Zucchini into a Ramen Noodle!

Ingredients (for 1 serving):

- 1 "spiralized" Zucchini (instead of yellow "ramen" noodle)

Toppings:

- A small amount of thinly-sliced Kale (instead of "wakame" seaweed)

- A few slices of a Cremini Mushroom (instead of pork slices. You can use whatever mushrooms)

- A couple of pieces of Nori (dry seaweed)

- A small amount of thinly-sliced carrot

Soup/Broth:

- Veggie ends and skins (I used the veggie ends I kept in the freezer & peeled-off zucchini skin and    carrot ends)

- Juiced Carrots (I used a whole bag)

- Juiced Ginger (I used 1/3. You can also "grate" the ginger instead. I juiced my ginger and carrots for a "clear broth")

- White Miso

DIRECTION:

1. Peel off the green skin part of a zucchini. (Save the skin for a broth)

2. Use the juicer to juice carrots and ginger. Set aside.

3. Make a soup/ broth. Add 1.5 cup of water in a saucepan. Bring it to a boil. Throw in the veggie ends (I had them in a freezer), carrot ends and zucchini skins. When you see a little color, from the veggies, in the boiling water, you can take out the veggie ends and skins. Bring the heat to a Medium-Low.

4. Add juiced carrots and ginger to the above broth. Add a large spoonful of White Miso. (You can adjust the quantity of juice and miso to your liking)

5. Add the spiraled Zucchini! Cook it till it softens to turn "noodle-like." (You see the zucchini absorb the soup and colored)

6. Pour the Zucchini noodle and soup into a serving bowl. Add the toppings. Serve! <3

Enjoy & Keep warm! xoxo

Keep warm this winter with "Vegetarian Spicy Miso Ramen!"

Brrr...Keeping warm? How about SPICY HOT?!

Vegetarian Spicy Miso Ramen

I used the carrot&Celery juice pulp for broth. Used Natto Miso. Zucchini noodle (used my favorite spiralizer). A couple of Shiitake mushrooms and a sprinkle of cayenne pepper & sea salt. HOT!