Vegan ramen: Japanese noodle soup - Vegan Travel Life

Ingredients

• 300 ml water
• 1 sheet kombu ( [bij de toko of Chinese winkels] )
• 2 units dried mushrooms ([bij de toko of Chinese winkels] )
• 1 tbsp white sesame seeds ((toasted in a dry skillet))
• 1 tbsp sesame oil
• 5 cloves garlic ((finely chopped))
• 1,5 tbsp fresh ginger ((finely chopped))
• 2 units spring onions, the white part ((in rings))
• 3 tsp chili bean paste ( [bij de toko of Chinese winkels] )
• 3 tsp miso paste
• dash of sake ( [bij de toko of bij natuurwinkels] )
• dash of soy sauce
• 300 ml soy milk
• 200 ml dashi
• pinch of white pepper
• noodles (as much as you want)
• 2 units spring onions, the green part in rings
• bean sprouts
• cilantro
• sautéed chestnut mushrooms
• 1 carrot ((grated))
• optional: julienne sliced red bell bell pepper or yellow bell bell pepper, corn or anything you like.