It wouldn’t be right to NOT share a Raw Vegan Ramen recipe review post seeing as it is National Noodle month. Noodle bars seem to be popping up in more places, and there are even serious Ramen Heads out there.

This is a recipe by Jennifer Cornbleet from her DVD booklet set, Raw Food Made Easy for 1 or 2 people. Here is her website with the recipe, list of kitchen appliances and even some helpful comments from readers.

Technically this dish is not raw since it asks for hot water. A modification I personally made is I added the water recommended but at room temp, and just before consuming I served this with 2 tablespoons of almost hot water haha. This gave a warming affect without cooking the food.

Another modification I made was I used Shiitake Mushrooms instead of Cremini since Shiitake Mushrooms are my favorite and what I happened to already have in the house! I’m not a huge miso fan either, so I added 2 tablespoons of sauerkraut juice instead. This still gives a nice tangy saltiness to the soup 😀 I used Coconut Aminos instead of Tamari, almost forgot that slight modification.

I’m a bit of a fast chopper and spiral slicer, I would say this recipe took me about 10ish minutes to whip up.

I love how quick Jennifer’s recipes can be made in the kitchen and not too much prep work is needed. In the past I have reviewed Jenny’s Multiseed Porridge with Hempseed Milk.

Below is the recipe and directions straight from her site, above I mentioned some modifications I made for my own taste buds 🙂

Ramen Soup Recipe via Jennifer Cornbleet, learnrawfood.com

Ingredients:

• 2 1/4 cups water (I added a tablespoon or two of warm water just before serving and did the rest of the water at room temp)
• 1⁄2 cup baby spinach leaves, tightly packed (I chiffonade cut mine to give a cooked look, a little bit of a modern look and heck it makes it easier to eat)
• 1⁄2 cup thinly sliced carrot (1⁄2 carrot)
• 1/2 cup thinly sliced cremini mushrooms (I used Shiitake, adds a nice earthy taste and they are a little softer to chew on)
• 1 zucchini, peeled (will be spiral sliced, peeling makes it look more like a traditional noodle)
• 2 tablespoons mellow white miso (I used kraut juice)
• 1/2 teaspoon shoyu or tamari (I used Coconut Secret Coconut Aminos)
• pinch salt
• 2 teaspoons thinly sliced green onion

Directions:

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Place 2 cups of the water and the spinach, carrots, and mushrooms in a small saucepan. Cover and turn on the heat to medium-high . Just as the vegetables and water begin to boil, remove the saucepan from the heat and allow to stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small mixing bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onions, shoyu, and salt to the water and vegetables and stir until well combined. Serve immediately.

❤

Here is how my Ramen Soup came out!

This is a comforting dish with many textures to help sooth any cravings. I enjoy how much this looks like a traditional ramen soup too, it makes it a little more fun to eat and share with friends. We had flooding here where I live, and we even had snow for a little bit randomly. It’s nice to have these meals that warm the soul while making my body happy too!

I hope this gives you all some ideas on what you can concoct at home. Thank you all for taking the time to stop by my site. Much love ❤ and raw power 😉

xx Jess