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

Tri-Color "Veggie Noodle" Ramen

Hello~! Today, I made a trip-color "veggie noodle" ramen to feel warmer triple times!!!

INGREDIENTS:

Zucchini, Carrot and Yellow Squash (for Tri-Color Veggie Noodle)

(Baby) portabella, (baby) spinach, ginger, Nori and white sesame (for toppings)

Veggie ends and Chickpea miso (for soup)



DIRECTION:

1. Make tri-color veggie noodles with a spiralizer. (Keep the veggie ends, and use them as soup stock)

2. Steam the spinach. Squeeze the steamed leaves tight and cut them to edible-size chunks. (Keep the squeezed-out "spinach water" as well as the water used to steam the spinach. They can be used in the ramen soup, unless you don't want to mix the "color" in your soup.)

3. Boil medium-hot water, and pour in the veggie ends. (Add the "spinach water" in (2) if you don't mind the mixed color in your soup. I added it, because it's nutritious!)  

4. Pour in the Tri-Color Veggie Noodles in the above med-hot soup. Wait till the noodles get a little tender, and take them out. Keep the noodles in the serving bowl you'll be eating out of.

5. Add chickpea miso in the med-hot soup, if you like Miso Ramen. You can also just use the clear-based soup you just made.

6. Pour in the soup into the serving bowl with Tri-Color Veggie Noodle. Add toppings. Serve the dish. :)

Keep warm and enjoy the day! <3

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