Vegan ramen

Even during the hotter days of summer we may want something warmer and nourishing for food. This ramen recipe is perfect to bring flavour to those rainy summer days. It is a best alternative to take out, as always (or most of the time ). At least I know all ingredients that are inside, and I feel pretty good about all of them - could not say the same about any take out.

Ingredients

• 1 tablespoon low-sodium miso paste

• 1/3 cup of smoke tofu cut in cubes

• finally chopped onions (as much as you like)

• toasted garlic - chopped

• 1/2 avocado - grilled

• 1 teaspoon soy sauce (organic, naturally fermented) or soy sauce replacement

• seaweed to garnish

• pre-made mushroom paste

• 200 ml hot filtered water

• 300 ml organic vegetable broth

• organic black soy beans spaghetti noodles (slightly undercooked)

• cayenne pepper to taste

• green onions sliced

• tip: feel free to add other toppings you like. Corn, mushrooms, tempeh are great ones.

Instructions

Add all liquids to a bowl and stir to mix. Once well mixed add spaghetti, tofu, onions, avocado and seaweed. Garnish with green onions, toasted garlic and sprinkle with cayenne pepper. Serve while still hot.