Noodles/Pasta

It’s been a while since the last time I made ramen.

I don’t really have any specific restaurant that I like to go for vegan ramen at this time, so if I want to eat ramen, there is no choice but to make it myself.

One of the reasons I decided to make ramen this time was because I found this at the local Asian grocery store.

Wood ear mushrooms!

It was the first time I saw it at that store, and I got so excited because wood ear is one of my favorite toppings on my ramen.

This is what it looks like.

It looks more “alive” when rinsed.

Th other toppings I used were corn, a vegan egg, scallion, and roasted seaweed.

It was so good!

I feel a bit silly when I say “Vegan” to name the dishes I post.

Because everything I post on this blog are vegan.

But with a few dishes like this one I feel it’s necessary to say it because otherwise people may think I am eating animal-based food.

When I posted my vegan egg on Instagram recently, a vegan friend said she almost had a heart attack because she thought it was a real egg.

Since my first vegan Char-Siu (previous post) turned out fantastic, I decided to make ramen to enjoy it.

Char-Siu is one of the most popular toppings for ramen in Japan.

It has been a long time since I had my last Char-Siu ramen, and I was so excited.

There are ramen shops in the U.S. that serve ramen that “can be made vegan.”

But often time you find out it’s made vegan by subtraction, and you realize four out of the five toppings disappear from your bowl.

Well, that’s why I eat out less and less and cook at home more and more because I can make what I want, exactly the way I like it.

Ta-da!

Vegan ramen with an “egg” and “char-siu.”

No subtraction here.

Have a great weekend everyone!