How to make vegetarian ramen soup
The kitchen team's shortcuts
To make this tofu, soba noodle, and soy soup, we started with a classic ramen recipe. We removed the chicken and broth, replacing them with tofu and a broth made with shiitake mushrooms, miso, and unsweetened soy milk. The soy milk adds creaminess and sweetness to the soup. A delicious bowl for cold winter days!
Like canned goods, which allow a product to be kept on the shelf for a long time, long-life plant-based drinks are practical, especially in anticipation of storms. Thanks to their packaging, they can be left at room temperature for up to 150 days. Once opened, they must be refrigerated and consumed within three weeks. This "pantry loading" phenomenon is gaining popularity among those who want to have ingredients readily available when cooking. It's a convenient way, much like canning, to preserve food.
Ready to go vegetarian and make the recipe? Find all the information to cook it here.
This article is a collaboration between RICARDO and Silk MD.
