Under The Squash Vines

Sặc Sỡ Ramen:  Colorful Ramen

Ingredients:

1 package ramen noodles, cooked al dente.

For the toppings:

1 block extra firm tofu, sliced thin, fried until golden brown, cut into strips

Just Egg or beaten eggs. Fried. Cut into strips.

Optional: Beef seitan (homemade or store bought), fried, cut into strips

Sliced cherry belle radish (fresh or pickled)

Enoki mushrooms

Shredded carrots

Sliced onions

Shiitake mushrooms

Fried chili paste

Vegetables for the broth:

5 medium carrots, quartered

1 pint crimini mushrooms, quartered

1 onion, halved

1 hand of ginger, halved

1 turnip, quartered

4 stalks celery, halved

1 whole bulb garlic, halved

Seasoning for the broth (all to taste):

Rock sugar

Mushroom seasoning granules

Vegetarian fish sauce

Instructions:

1. Roast all vegetables for the broth under the broiler at 525° F until charred.

2. Cook vegetables and spices in a pot of water. Add rock sugar and mushroom seasoning granules. Simmer on medium low heat for 1 hour.

3. Strain broth. Return to pot. Add fish sauce to taste. Bring broth to a rolling boil.

4.In a bowl, add al dente cooked noodles. Add your toppings. Pour boiling broth on top.