The weather was a bit chilly again this evening, but I’ve also been feeling that I wanted a greater amount of raw food today, so I made a flavorful warm raw vegan ramen dish with zucchini noodles and a mushroom miso broth.
This dish was actually a happy accident. I had marinaded the mushrooms and other vegetables with the intent of using them in sandwiches, but when I tasted the liquid after everything had soaked overnight, it seemed like a very perfect soup base, so I just added the zucchini noodles and some seaweed after gently heating the broth, and everything turned out to be really delicious. The whole dish required very little work, which is my favorite kind of meal. 😉
- 2 zucchinis, cut into noodles with a spiral cutter or julienne peeler
- few pinches of sea salt
- 1.25 cups very warm water (do not exceed 118 degrees)
- 1 TB gluten free white miso paste (or another variety of miso if you prefer)
- 2 TB tamari or coconut aminos
- 1 large portobello mushroom, chopped into 1/2" slices, and then 1/4" pieces
- 2-3 TB sun dried tomatoes, julienne sliced
- 2-3 TB sweet onion, shaved as thin as possible on a mandolin
- Optional: 1 TB seaweed
- Prepare the broth 12-24 hours in advance. Slice the mushroom, sun dried tomatoes, and onions. Put them in a bowl and set aside. Heat the water (you can use the stove or a kettle and let it cool down to about 110 degrees) and then mix in the miso and tamari. Ensure the miso is completely dissolved into a broth. Pour the warm water over the vegetables and allow it to sit for 20-30 minutes or until room temperature. This helps to soften the vegetables and blend the flavors. Cover this bowl and let it everything marinade in the fridge 12-24 hours.
- When you are ready to eat this, spiral cut your zucchinis and sprinkle them with a few pinches of salt. Massage it in and let them sit on the counter to soften and release some of their liquid for about 10 minutes. As the broth has enough salt in it, rinse and drain the noodles when you feel the texture is to your desired consistency.
- Strain the liquid broth from the marinaded vegetables and, if a warm soup is desired, while monitoring the temperature (I use an IR thermometer), gently heat the liquid either on the stove top, or in a Vitamix blender until it is warm to the touch, not exceeding 110 degrees (to ensure you don't accidentally go over 118).
- Add half of the zucchini noodles to each of two bowls in a "pasta nest" (a twisted noodle tower). Arrange some of the marinaded vegetables around the edges of each bowl. Divide the warm broth and pour over each bowl. Reserve a few pieces of the sun dried tomato for garnish.
- If desired, add a bit of your favorite seaweed as well.
- This dish would probably work beautifully with other types of seasonal vegetable noodles in place of the zucchini.
- You can also substitute the mushroom variety if you like. I used portobellos because I used some of the marinaded pieces in a sandwich.
- You do not have to use white miso. It has a rich flavor that I like and I found a gluten free variety. You can use a different kind of miso if you would like.