Japanese style ramen. First time I had the really good kind was in Berkeley in 2005. There was kim chee on all the tables. You added your own condiments to the sweltering broth. Up until then I’d only had the gross kind from 10 cent packages.
This version is my own somewhat healthy version.
You need fresh, or dried, buckwheat noodles. That, to me, is what makes the dish.
1. Heat vegetable broth in a pot
2. Hard boil several eggs.
3. Slice up kale, asparagus, green onions, red fresno peppers (the red kind that sriracha is made out of ), and broccoli.
4. Slice the hard boiled eggs in half. Arrange on plate with the green onions and sliced fresno peppers.
5. Steam sliced tempeh, and set aside. Steam broccoli, asparagus, and kale, and set aside.
6. Bowl the buckwheat noodles according to your package directions.
7. Place tempeh and buckwheat noodles in a bowl.
8. Pour 2 cups of vegetable broth into the bowl.
9. Place a cup of vegetables into the bowl.
10. Decorate with eggs and green onions and fresno peppers.
11. Add sriracha and toasted sesame seeds.
12. Enjoy with a soup spoon and chopsticks.
Our family loves this healthy meal. I hope you will too!