It very recently came to my attention that it's possible to buy ramen noodle soup with absolutely no weird crappy ingredients (like monosodium glutamate, powdered pig, or whatever), and I am going completely nuts for this stuff, doctoring it up with tahini, vegetables, cayenne pepper, seaweed, and toasted sesame seeds, and making the most fabulous quick bowl of vegan food ever. This makes a big lunch, but it is ONE degree fahrenheit in Chicago, and I need a big lunch. You probably do too.
Here's how it works:
Open up two bags of ramen (organic, if you can find it), take out those broth packets, thinly slice a carrot or two, chop some spinach (or use baby spinach, like I did), and if you have a bag of wakame or other seaweed, chop up a small handful, but the seaweed is optional.
You want everything ready to go, like when you're making a stir-fry.
Put 2 or 2 1/2 cups of water in a pot to boil (more if you want this dish to be soupy, less if you prefer saucy). When water boils, add noodles, carrots, and seaweed. Cook for four minutes, stirring occasionally, while you prepare the broth/sauce.
Combine 1 heaping tablespoon of tahini with the broth powder.
Add 1/4 cup hot water and whisk to combine.
Add tahini mixture to cooked noodles and vegetables, add spinach, stir well to wilt spinach and combine.
Top with toasted sesame seeds and a sprinkle of cayenne pepper.
Beware: once you try Vegan Ramen Deluxe you might have irrational cravings for it. Resistance is futile, believe me.
