Well, this recipe is a combination of several things that I’ve seen. It’s a new year, and also -30 degrees where I am currently living and what else does anyone want to really eat, other than ramen! So I gave it a shot and it ended up being fantastic.




  • Approx 3 c. of uncooked ramen noodles, or three traditional package sizes.
  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped largely
  • 4 cloves of garlic, pressed
  • 1 tbsp. ginger, minced
  • 1 package of Les Savages du Terroirs Wild Mixed mushrooms *or approx. 15g. of any dried mushroom
  • 6 c. vegetable broth
  • 2 tbsp. Bragg’s all purpose-seasoning.
  • 1 tbsp. sesame oil
  • 1 tbsp. white miso paste
  • 2 large carrots, sliced long and 1/4″ thick
  • 4 bok choy heads, cut in half
  • 1/2 block of tofu, cubed 1/2″
  • 1/2 c. red pepper, thinly sliced
  • 1/2 c. dulse seaweed
  • 2 tbsp. white miso paste
  • 2 tbsp. maple syrup
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • *green onion, chilli flakes to garnish *optional

Ramen Broth


  1. Heat a large pot with oil over medium heat, add garlic, onion, and ginger and cook for several minutes.
  2. Add some of the vegetable stock and allow flavours to fully flourish for a minute before adding the rest of the stock and the mushrooms.
  3. Bring to a boil, then cover and simmer.
  4. Preheat oven to 375F.
  5. Add 2 tbsp. miso paste, maple syrup, 1 tbsp. sesame oil and 1 tbsp. rice vinegar, split in half and coat carrots entirely by one half.
  6. Bake carrots in oven for 15 minutes or until tender, flipping once halfway through.
  7. Heat frying pan to medium-high, glaze bok choy on both sides with other mixture and cook until wilted.
  8. Dry fry tofu over medium heat with no oil until golden.
  9. Add remaining miso paste and sesame oil to broth and cook for a few more minutes.
  10. Cook noodles as per package for approx. 5 min. in boiling water, drain and set aside.
  11. Strain the onions out of the broth, keeping broth and mushrooms.
  12. Divide ramen noodles into bowls, add piece of bok choy, vegetables, dulse and tofu.
  13. Cover in broth and optional garnishes.

Ramen 1.jpg

Bon Appetit! 

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