Recipe: (Serves 2)
3 Cups Quality Vegetable Stock
2 Tbsp. Barley Miso, or Good Quality non-GMO Miso
2 Tbsp. Grated Fresh Ginger
2 tsp. Tamari
6 Shitaki Mushrooms
1 Bok Choy, cut into Quarters
A Hand full Straw Mushrooms
A Hand full Cubed Tofu, optional (I used fried tofu)
2 Blocks Ramen Noodles (or enough noodles for two)
Chilli Sauce, Rice Wine Vinegar, Tamari, Chopped Nori and Quick Pickles to taste
1. Begin by making your soup base. Combine the veggie broth with the fresh ginger and the tamari and bring to a simmer. Bring another pot of water to the boil for the noodles.
2. Meanwhile, heat a heavy frying pan to medium and grill the quartered boy choy until it begins to brown and soften on both cut sides. Remove the choy and add the tofu, tossing just until crisp and warmed.
3. Once the broth boils add the mushrooms and let cook just until tender (a minute or two should do) then remove with a slotted spoon.
4. As the mushrooms cook, cook and drain the noodles according to package instructions.
5. Arrange the noodles in the bowls and top with the mushrooms, choy, and tofu.
6. Just before serving, add the miso to the stock, stirring to combine. Ladle the stock over the noodles and veggies (this helps re-heat them). Garnish with the Quick Pickles and add chilli sauce, a splash of rice wine vinegar, nori, and tamari to taste.
Recipe: (Makes 1 x 32 oz Mason Jar)
1 1/2 Cups White Vinegar
1/2 Cup Water
1 tsp. Chili Flakes
A Pinch Sea Salt
Enough Chopped Veggie to fill a 32 oz Mason Jar
(Carrot, Cauliflower, Green Beans, Radish, Garlic, Bell Pepper, Chili Peppers)
1. Begin by sterilising your jar with very hot water. Chop your assorted veggies into bite size pieces and pack them into the jar leaving as little empty space as possible.
2. Combine the raw sugar, white vinegar and water together in a small pot and bring to the boil. Once the mixture is boiled add the pinch of salt and chilli flakes. Pour the mixture over the veggies (you may have a little extra left over) making sure they are all submerged.
3. Let the jar cool on the counter until room temperature. Top it with a lid and refrigerate for at least 8 hours. The pickles will last in the refrigerator for a week or so.