Ramen by Zachary! Plus other updates.


Hey hey!! I want to highlight a few recent successes:

1. With the last Community Dinner at Zion Lutheran, we have now raised $6,655 for their Thursday Food Shelf and Free Meal program. As patron Andy said to me that night while picking up his meals, “That ain’t nothing.” No, it’s actually quite a big something.

2. The next Community Dinner is on Tuesday, 1/24 at Hamline Church United Methodist.

Menu for Tuesday, Jan. 24th, Community Dinner At Hamline Church

(1514 Englewood Ave. 55104)

4:30-8:30pm, Pay what you want/can, half of all contributions benefiting RECLAIM! LGBTQ Youth: https://www.reclaim.care/

Black Bean Tempeh & Roasted Broccoli Curry

Ginger & Green Pepper Rice

Sesame Spinach

Squash & Pepper Soup

Ginger & Black Pepper Sugar Cookie

As always, preorders are encouraged and appreciated for the Tuesday Community Dinners. Dine in, take out, bring your own containers if you can, and again, spread the word!!

Please have all preorders in by 8am the day before the dinner. (That’s Monday, 1/9 and Monday, 1/23)

Send preorders for the Community Dinners to me at eurekacompassveganfood@gmail.com.

Please include a window of time for pick up or dining in, how many meals you would like, and if you wish to contribute with a card, please let me know how much to invoice you for.

Through 3 previous Community Dinners benefiting RECLAIM! we have raised $2,950!! This dinner will push us past $3,000!!! This is an incredible organization, and I am so thankful for the continued partnership from Hamline Church, and so excited to gather the community for this meal in support and solidarity of our great neighbors at RECLAIM!

3. Patron Andy also remarked about reading “Deep Economy”. Thank you Andy!! We have been talking amongst ourselves here in The Collective on how to highlight the curriculum and purpose of this project better. Well, the direct feedback from patrons about the impact of the books we are suggesting is great encouragement to stick with these efforts!

So, here are some links to the “Core 4” books guiding these actions:





We are not just recommending these books for fun. We want to share them with you, help the content we share here be more meaningful, and model and demonstrate a respect for knowledge, education, and an acknowledgment of the personal responsibility required to know better the history of the issues we face and the solutions that exist to address them. We will continue to recommend further reading, and appreciate all the recommendations you suggest! (I am currently reading “Braiding Sweetgrass” which was given to me by a member of the Hamline Church community.)

4. As was requested by a member of this Patreon community, here is a ramen recipe from Zachary! (Your voices matter. Showing up and engaging is vital to the creation and achieving potential in any community. All of our email addresses have been shared in a past post. Let’s get coffee, or meet up at a Community Dinner, pop up, or elsewhere.)

from Food by Zachary

Plant-based Ramen

Ramen is a very tweakable dish. There are several components, each dependent upon one another: ● Noodles

● Broth

● Tare

● Oil/fat

● Toppings

It starts with your tare or “sauce”. What do you want your base to be? Soy sauce? Miso? Squash? This is where you build a concentrated flavor bomb to accent your broth. It can include layers of spices and flavors, or a simple concoction of quality soy, miso, and a handful of other ingredients.

Your broth can be started early by steeping dried mushrooms and seaweed in a pot of water for at least thirty minutes. The resulting liquid will give your other broth ingredients a nice boost.

The noodles you choose should fit the resulting thickness of your broth and tare. A thicker tahini-based tantanmen would call for thick noodles that can hold up texturally, whereas a shoyu or “soy sauce” ramen whose broth is notably clear, would call for a thin noodle.

Different toppings play well together, and with your broth, they get along even better. I usually go with what’s on hand, but I’m always keen to include something fresh, something pickled, something that will add more flavor to the broth, and an aromatic oil.

Here’s my vegan ramen recipe:



Red miso

Sun dried tomatoes


Rice vinegar






Toppings: Choy sum

Dried Shiitake mushrooms

Broth: Konbu

Dried shiitake





Neutral oil

Green onions




Pickled bamboo Mushrooms, Konbu

Plant-based Ramen

1. Prepare the oil

a. Slice green onions, small if you want to use later, and put into the pot you’ll be frying them in

b. Add oil

c. Fry until the onions are crispy

d. Carefully strain and set aside to cool

2. Soak the mushrooms and seaweed for the broth

3. Make the tare

a. In a vitamix or equivalent, grind dried mushrooms to a coarse powder and set aside

b. Add miso, soy, sugar, salt, vinegar to your container of choice

c. Finely chop sun dried tomatoes and add to miso mixture

d. Break konbu into bite-sized pieces and add to mixture, mix well

4. Make the broth

a. Strain the dashi and set mushrooms and seaweed aside

b. Slice onions, chop garlic and ginger

c. Heat pot on medium-high, add oil

d. Wait until shimmering, then add onions, sweat until they’re translucent, stirring occasionally

e. Add garlic and ginger, cook until aromatic

f. Add dashi and bring to a boil

g. Turn down to medium and let cook until you’re ready

5. Prepare the toppings

a. Wash the choy sum

b. Cook in vegetable broth until the stems are tender

c. Roughly chop the pickled bamboo

d. Slice mushrooms from the dashi

e. Roll and carefully slice the seaweed

6. Cook the noodles

a. Al dente. Not chewy, and with a little bit of bite.

7. Assemble

a. Before you assemble everything, I would recommend trying a sample of your tare and broth together in order to get the right ratio.

b. Add your tare, broth, noodles, toppings, a swish of aromatic oil, and enjoy.




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