Vegetable Shiokoji Ramen 野菜塩麹ラーメン

 日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

 The plum blossoms are fully blooming now !

Our town has many plum trees (and also yuzu trees).

Therefore whenever I go out for a walk, I can always meet them somewhere. 

 

 Aren’t they pretty?

They look more graceful and reserved compared with cherry blossoms to me. 

They will grow into the green plums by June, when I become very busy to do ume-work such as umeboshi/salty preserved plums, umesh / liquor and juice making. 

Judging from the abundant flowers, I am now anticipating that we’ll have a good harvest of green plums this year.

The plum flowers are telling us that the spring has come.

Yes, I can feel the spring in the air during the daytime on sunny days, which makes me so delightful.

The red plum blossoms do not bear fruit.

However it is still so cold in the morning and night !

I have to wait until March to meet the real spring.

The piping hot soup is still necessary for me.

So I am sharing the noodle in the hot soup today.

Maybe I should say “Ramen” rather than describing it in that way, as everyone nowadays know what Ramen is.

But I want to tell you this, it seems that many people think it is a Japanese cuisine, but it is not. 

Some might argue about it, but at least it was not. 

So it is absolutely not the traditional Japanese cuisine. 

It is the modern fusion food that successfully entered into the global food business.

Anyway let me introduce my ramen now.

Unlike the ramen you may have eaten before, it is very light and gentle to your stomach, as it is made from the oil-free and vegetable-rich soup, and gluten free noodles. 

And of course, it is vegan.

What is good about this ramen is not only them.

I am using the cores of the cabbage and also the hard parts of the stalk of the broccoli to make soup stock.

It is such a waste to discard those parts.

Those are the prime parts that the starch and the sugar are stored in addition to other nutrition.

I make soup stock in various ways, but the soup from the vegetables is my most favorite one.

Especially the combination of today’s vegetables is excellent.

I like to use it as a foundation of my miso soup, sometimes cook the rice with it instead of the plain water.

 

（続きを読む）

タグ：ラーメン 塩麹 野菜ラーメン キャベツの芯 ブロッコリーの茎 人参 マクロビオビーガン マクロビオティック ビーガン ヴィーガン ヘルシー マクロビオティック料理教室 グルテンフリー 英語料理教室 macrobiotics Vegan japanesefood Japanesevegan Ramen zerowaste Hachidory macrobiovegan Japanesecookingclass healthyramen vegetablesoupstock