Make Ahead

Vegetarian Ramen and Broth:

January  7, 2015
0 Stars
  • Serves 4-6
Author Notes

Nothing beats the chill of winter days than a nice hot steaming bowl of ramen. Although I can't always make a trip (across oceans) to go to my favorite tonkotsu ramen place in the streets of Shibuya, Tokyo but this bowl of broth sure does satisfy my tummy. This recipe actually came up on a whim after trying to figure out what to do with some leftovers we had after 正月 - Shougatsu (or New Years) as traditionally we eat Osechi for Japanese New Years. With a healthy dose of ginger it not only helped to combat a cold I was having but boosted my immune system, kicked out those post-Christmas toxins still lingering around, and its anti-inflammatory properties was just extra happiness to me - just an extra brownie point or two ;) This recipe does use leftover fish broth and dashi so for those Vegetarians who do not eat any fish or dashi broth you can substitute vegetable broth. There's no better way than to do a bit of SELF-CARE for the start of 2015 than a delicious nutrient-rich bowl of this! Hope you all enjoy!! —Stacy

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