Vegan Paitan Ramen

3 Ounces Dry Ramen Noodles (Straight or Curly)

1/2 Cup Unsweetened Non-Dairy Milk

1/2 Cup Water

2 Teaspoons Tapioca Starch

1 Teaspoon No-Chicken Broth Powder or Paste

1 Teaspoon Soy Sauce

1/2 Tablespoon Vegan Butter

Thinly Sliced Scallions (Optional)

Begin by setting a small pot of water on the stove to boil and cook your noodles to al dente, as directed by the instructions on the package. Drain thoroughly when ready.

Meanwhile, whisk together the non-dairy milk, water, starch, instant broth, and soy sauce, beating the mixture vigorous to ensure that there are no clumps of starch remaining. Pour everything into a small saucepan and place on the stove over medium-low, stirring frequently.

Cook until thickened and bubbles break with regularity on the surface; about 5 minutes. Turn off the heat, add in the vegan butter, and stir until melted and smoothly incorporated.

Toss the noodles in the sauce, transfer to a bowl, and top with scallions if desired. Slurp away without delay! This dish does not keep well nor get better with age.

Makes 1 Serving

©Hannah Kaminsky http://www.BitterSweetBlog.com