- Prepare the vegetable soup broth. Place 1.2 L (0.3 gallons) of water and the vegetables into a pot, turn on the heat and once boiling simmer over low heat for 30 minutes. Strain with a strainer placed over a bowl to prepare 800 ml (27 fl. oz.) of soup broth. If less than desired volume, add water as required.
- Place the strained vegetable soup broth from the first step into a pot, bring to a boil and adjust the taste with the broth seasoning (Ingredients A)
- Cut the Japanese onion in half lengthwise, then slice each half open lengthwise and layer the sliced halves. With the grain, slice up into ultra-fine strips, place these in water for 5 minutes and then drain.
- In a separate pot boil water to cook the noodles. Pour the soup from step #2 into bowls, add in the boiled noodles then top with the Japanese long onion strips.
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