In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either).
A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.
Unfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.
I use O'Hana House noodles that are available at Rainbow and Whole Foods in the refrigerated section. The "chow mein" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!