Ingredients (2 servings)
| Ramen Noodles | 2 Serving |
| Tomato | 2 |
| Celery | 1/2 |
| Shiitake Mushrooms | 2 |
| [A] | |
| Ginger | 1 slice |
| Shichimi Paste | 1 tsp |
| Vegetable Oil | 1 tbsp |
| [B] | |
| Canned Peeled Tomatoes | 150 mL |
| Vegetable Stock | 2 packet |
| Water | 500 mL |
| Soy sauce | 1 tbsp |
How to Make
| 1 Slice the tomatoes into wedges, roughly chop the celery and shiitake mushrooms, and finely chop the ginger. |
| 2 Stir fry [A] and the vegetables cut in step 1 in a pot, then add [B] and simmer gently. |
| 3 Place the boiled ramen noodles in a bowl and pour over step 2. |
A vibrant vegan tomato ramen made with flavorful vegetable dashi.
The rich umami from vegetables blends beautifully with the bright taste of tomatoes, while a touch of soy sauce and shichimi chili adds depth and gentle warmth for a comforting and refreshing bowl.