As far as I know, Japanese ramen always contains some kind of meat. My vegan version of ramen is made of whole wheat noodles, tofu and vegetables. This time I used carrot, bamboo shoots and red cabbage, which dyes everything pink, but you can use any vegetables you have.
Tofuhead’s Ramen
8,5 dl water
1 vegetable bouillon cube (preferably MSG free)
2 tsp miso powder
7,5 dl vegetables, cut into strips (cabbage, carrot, onion, green beans, bamboo shoots etc.)
350g tofu
100g whole wheat noodles
soy sauce for serving (optional)
Bring the water to boil and dissolve the bouillon cube and miso powder in it. Add the vegetables and tofu and simmer 2-3 minutes. Add noodles and simmer 3 more minutes.
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