Very Vegan Veggie Ramen
*Rehydrate dried mushrooms in hot water before cooking until they are plumped up
First, prepare your broth by placing vegetable broth, dried wakame, and rehydrated shiitake mushrooms in medium size pot or dutch oven and bring to boil. Then, allow to sit for 10 mins. on low simmer.
While broth is developing its flavor, sauté the beech mushrooms, lotus root, and bok choy in sesame oil and sea salt in separate pan (can add a little tamari here to lessen the bitterness of the lotus root). Cook until all vegetables are softened and lotus root is slightly caramelized. Once done, set to side.
Separately, prepare ramen noodles as per the package’s instructions. Once done, strain and immediately add to broth. Add sautéed mushrooms, lotus root, bok choy, tamari, and togarashi.