I tried this dish of cold ramen noodles using vegetable ingredients: vegetable stock in place of chicken stock, and fried tofu in place of chicken. I also used light miso instead of a red because that is what I had. I left off the tomato and included courgette/zucchini, sweet pepper, and rehydrated shiitake mushrooms. Finally, I didn’t use ramen noodles at all but udon.
The recipe didn’t provide instructions for cooking vegetables, so I par-boiled the carrot and courgette, then pan-fried them, along with the mushrooms and sweet pepper, with ginger. I deglazed the pan with sake. Both the sauce and the vegetables had a lot of flavour.
TMI Food 