Abakus Foods

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Try this creamy vegan Ramen by , topped with seaweed crisps for extra umami flavour! 🤤

List of ingredients:
4 tablespoons Soy sauce
1 tablespoon Mirin
1 teaspoon Sake
1 teaspoon Sugar
1 teaspoon Rice Vinegar
5 Garlic cloves
1 1-inch of Ginger
4 Scallions
2 Pieces Kombu Seaweed
20g Sh*take mushrooms
1 Small Onion
Half a Potato
2 Scallions
600ml Alternative Milk
2 Tablespoons Sesame Oil
Ramen Noodles
Toppings: Tofu, seaweed, sweetcorn, scallions, and Menma (Seasoned Bamboo Shoots), sea salted seaweed crisps

Tare Ingredients
4 Tablespoons soy sauce
1 Tablespoon mirin
1 teaspoon sake
1 teaspoon sugar
1 teaspoon rice vinegar
1 clove of garlic grated or add garlic powder.
1 (1-inch) piece of ginger, peeled and grated.

Dashi stock
500ml simmering water. DO NOT BOIL.
2 pieces of kombu seaweed
20g of dried Shiitake mushrooms (you can use other dried mushrooms).
1 small onion
Half a potato
2 Scallions
2 cloves of garlic

Instruction: cook until the potato is soft. Then remove all the ingredients until you are left with a clear broth.

Making the broth.
600ml Alternative milk
2 ladles of Dashi stock
Instructions: Simmer until hot but do not boil.

Into one bowl
Add 1 tablespoon of Tare
1 teaspoon of sesame oil
Half of the Broth. (approx: 400ml)
Add cooked ramen noodles.
Add toppings such as tofu, seaweed, sweetcorn, scallions, and Menma (Seasoned Bamboo Shoots).
Finally add the seaweed crisps and enjoy!