I decided to look up restaurants around me that would allow me to at long last hop on the ramen craze that has been around for so long.
It can be difficult to find restaurants that can balance vegetarianism whilst still maintaining authenticity and respect for the original recipe. Some cuisines struggle with this more than others. I wasn’t expecting to find this problem with ramen but alas, from my brief search I found mainly only that sad token mushroom broth if anything at all.
There’s nothing sadder than seeing that lone vegetarian menu item that looks like an obligatory afterthought. Portabella burger anyone? In those occasions, rarely does the food taste like more than that.
I ended up making my own idea (blatant bastardization) of a ramen bowl and it was (surprisingly) downright delicious! A few years ago when we were broke young bebes in our first apartment we would buy packs of ramen and just use miso paste instead of the included seasoning to make it a little healthier. This recipe is the evolution of that. 
At some point I would love to experiment with some of the fantastic different kinds of noodles you can find that I’m sure are way more nutritious, so far I have tried with spelt soba noodles and they were too rubbery. Anyways, have fun with this, sub out whatever noodle you want, add in whatever veg your like, the main thrust of it all comes down to the paste you concoct in the beginning and it is wonderfully malleable to what you need; if you are feeling under the weather add turmeric and extra garlic, to make it more filling and get in some extra protein stir in an egg or add a poached one on top, the possibilities are endless – have fun!
Ingredients: For the paste: Instructions: Fill medium saucepan with water and then heat over medium-high heat until boiling. When boiling add in little nob of vegetable bouillon until dissolved, add kale, veg and a couple dashes of brown rice vinegar. Turn down heat to medium, and let simmer for 5 minutes or until kale has slightly softened. Add noodles, cook for 5 mins or until soft ( I like mine soft instead of al dente for this recipe ). In your bowl mix together all the other sauce ingredients. Adding a tablespoon at a time and stirring, add a cup of the water from the veg mix to your bowl. Drain noodles and slowly stir into bowl. Add garnish. Devour. Ingredients: Instructions: For the sauce – mix together; sugar, red pepper flakes, tamari, garlic, shaved ginger, sesame seeds. Dry out the tofu by squeezing and squeezing and paper-towling until it is as dry as possible. I coated the pan in about 1/8in of walnut oil (which is a bad idea because walnut oil has a prettty low smoke point but it does taste delish, if you want to avoid the smoke I would suggest avocado oil) and set the heat to med-high. Once the pan is hot place the tofu on there for about 3-4 mins on each side to get super crispy. Remove, place on paper towel to absorb the oil and then coat with the sauce.Souper Ramen
Ginger Crispy Fried Tofu