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Preparation
Ramen Broth:
Add the vegetables you have readily available in your fridge and the rest of the broth ingredients to a large pot and bring to a boil. Let boil on high for 5 minutes. Reduce heat to medium, and continue to cook, uncovered, for 35-40 minutes.
Either ladle or strain out some of the broth to a jar and save it for other recipes or later use.
TIP:
Make a vegetable soup out of the remaining veggies.
Using an immersion blender, blend the remaining ingredients to form a pureed vegetable soup, ensuring no ingredients go to waste. You can add additional water for the desired thickness or texture of puree.
Note:
Pluck out your bay leaves before serving.
Pan fry tofu with olive oil on medium heat until sides are crispy.
Cook the Pad Thai noodle according to the package instructions.
Pan fry the mushrooms over medium heat for 5 minutes
Add these ingredients to a medium size bowl. Then add 1 cup of the vegetable stock per serving. Topped it off with black sesame seeds, chopped fresh chives, a splash of sesame oil and soy sauce.