Ramen (Rawmen) (source here) Serves: 2 (makes 2 1/2 cups) Prep Time: 15 minutes Ingredients 2 1/4 cups water 1/2 cup baby spinach, firmly packed 1/2 cup thinly sliced carrots 1/2 cup thinly sliced cremini mushrooms 1 zucchini, peeled 2 tablespoons mellow white miso 1/2 teaspoon tamari Dash salt 2 teaspoons thinly sliced green onion Equipment cutting board chef’s knife, 8-inch vegetable spiral slicer peeler measuring cups measuring spoons small saucepan small bowl fork wooden spoon Directions Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core. Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

Ramen (Rawmen)

(source here)

Serves: 2 (makes 2 1/2 cups)

Prep Time: 15 minutes

Ingredients

  • 2 1/4 cups water
  • 1/2 cup baby spinach, firmly packed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced cremini mushrooms
  • 1 zucchini, peeled
  • 2 tablespoons mellow white miso
  • 1/2 teaspoon tamari
  • Dash salt
  • 2 teaspoons thinly sliced green onion

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • vegetable spiral slicer
  • peeler
  • measuring cups
  • measuring spoons
  • small saucepan
  • small bowl
  • fork
  • wooden spoon

Directions

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

Ramen (Rawmen) (source here) Serves: 2 (makes 2 1/2 cups) Prep Time: 15 minutes Ingredients 2 1/4 cups water 1/2 cup baby spinach, firmly packed 1/2 cup thinly sliced carrots 1/2 cup thinly sliced cremini mushrooms 1 zucchini, peeled 2 tablespoons mellow white miso 1/2 teaspoon tamari Dash salt 2 teaspoons thinly sliced green onion Equipment cutting board chef’s knife, 8-inch vegetable spiral slicer peeler measuring cups measuring spoons small saucepan small bowl fork wooden spoon Directions Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core. Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

Ramen (Rawmen)

(source here)

Serves: 2 (makes 2 1/2 cups)

Prep Time: 15 minutes

Ingredients

  • 2 1/4 cups water
  • 1/2 cup baby spinach, firmly packed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced cremini mushrooms
  • 1 zucchini, peeled
  • 2 tablespoons mellow white miso
  • 1/2 teaspoon tamari
  • Dash salt
  • 2 teaspoons thinly sliced green onion

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • vegetable spiral slicer
  • peeler
  • measuring cups
  • measuring spoons
  • small saucepan
  • small bowl
  • fork
  • wooden spoon

Directions

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high. Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, tamari, and salt to the water and vegetables and stir until well combined. Serve immediately.

Posted 11 months ago & Filed under ramen, rawmen, raw food, raw vegan, raw recipe, vegan, raw, yum, recipe, living food, living raw food, fruit, vegetable, health, nutrition, healthy, soup, soups, 57 notes View high resolution

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    This looks so tasty.
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Raw vegan recipes to inspire my current addiction!