Boiling organic pasta with salt and baking soda can make vegan Chinese noodles. The soup has a rich flavor by making it with kelp after making the soup with vegetable peels.
- 1 1/2 tablespoons of organic soy sauce
- 1 1/2 tablespoons of organic sesame oil
- organic green onion
- 100 g of organic pasta
- baking soda (1 tablespoon per liter of water)
- salt (1 tablespoon per liter of water)
- 300 ml of kelp vegetable broth
- onion peel (from 2 onions)
- 1 1/2 tablespoons of fried onions
- 100 g of onion
- 1 tablespoon of flour
- 60 g of fried vegetables
- salt (as needed)
Kelp vegetable broth*
- A freezer bag full of vegetable peels, stems and cores
- 5 to 10 pieces of kelp after making the soup stock
- 1 teaspoon of sake
- 1.5 liters of water
- Fry the onions beforehand. You can also use store bought fried onions. Slice the onions, spread them out on a tray, and put it in a refrigerator dry them.
- Prepare 1 tablespoon of flour per 100 g of onions, put it along with the onions in a plastic bag and shake well. Deep fry the onions in oil at 180℃ for 3 minutes.
- Stir fry your favorite vegetable and season them with salt and pepper.
- Boil the organic pasta with salt and baking soda to make Chinese noodles.
- In a pot, put the kelp vegetable broth, soy sauce, sesame oil and fried onions. Heat up the mixture to make ramen soup. Add salt as needed.
- Add the boiled noodles and garnish with green onions.
How to make kelp vegetable broth
- When you cook vegetable dishes, you can keep the peelings and cores in a bag in your freezer. Once the freezer bag became full, you can make vegetable broth. This time, the broth is made from the peels and cores of onions, stems of shiitake mushrooms and the heads of okra, tomatoes, eggplants, etc.
- Put all ingredients in a pot over medium heat. After boiling, change to low heat and simmer for 30 minutes. Stir it occasionally.
- Pour the broth through a strainer and add salt. You can use this broth not only for ramen but also for other recipes like miso soup and to simmer foods.