Kale Tomato-Miso Tsukemen
Need something healthy? Try this recipe for a guilt-free experience! The vegan tomato-miso dipping sauce pairs well with our Kale fresh ramen noodles!
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Ingredients
- 2 servings Kale Noodles
- 5 g Dried Shiitake Mushrooms
- 1 clove Garlic minced
- 1 tbsp Peanut Butter chunky and unsweetened
- 1 Tomato chopped into cubes
- 1 tbsp Oil
- 1 tbsp Miso
- 1 tbsp Doubanjiang
- 1 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 tsp Sugar
- 2 tsp Salt optional, depends on saltiness of Miso
- 160 g Medium-Sized Eggplant cut to ¾
- 1 Spring Onion chopped
- Dry Seaweed by preference
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