VEGAN RAMEN


Today’s recipe is a classic Japanese dish that is a complete meal, perfect for cold days.

 

Is there anyone in this world that hasn’t eaten those instant ramen soups? I used to love them. I started getting interested in this dish in my teenage years, thanks to anime (there was always a character that usually ate ramen).

 

*This is a complete meal, meaning that it contains carbs, proteins and healthy fats. It’s usually eaten as a single course and that’s how I created this recipe.

 


*You will need ramen noodles. They’re easily found at any Asian market. They’re made from wheat flour and carbonated water. However, some formulas have eggs, so be careful when buying.

 

*Ramen is served in a bowl, following this order: first, the noodles (previously cooked), then, the broth and, finally, the vegetables and the other ingredients as toppings.

 

*If you’re making your own broth for this meal, notice that it will take some time to cook (about 2 hours).

 

INGREDIENTS: (for 3 people)

For the vegetable broth

·         At least 3 litres of water

·         1 onion

·         2 leek leaves

·         ½ celery stick

·         A piece of ginger (thickness of 1 cm)

·         A piece of cabbage (thickness of 2 cm)

·         4 cloves of garlic

·         1/3 green bell pepper

·         1/3 carrot

 

For the ramen

·         250 gr vegan ramen noodles

·         200 courgette/ zucchini

·         80 gr carrot

·         300 gr smoked tofu

·         6 dehydrated shiitake mushrooms

·         Soy sprouts (as many as you like)

·         2 tbsp red miso

·         1 tbsp soy sauce

·         Sesame oil (as much as you like)

·         Extra virgin olive oil (up to your liking)

·         200 – 300 ml water to hydrate mushrooms

·         1 & ½ litre of vegetable broth

·         Coarse sea salt (up to your liking)

·         Fine sea salt (up to your liking)

·         Ground black pepper (up to your liking)

·         More water to cook the noodles (around 3 litres)

 

METHOD:

1.      Firstly, make the broth. Wash and peel the vegetables. Cut in half the onion, leek leaves and garlic. Put all the veggies with the water in a pot with a lid and heat it over high heat. When it starts boiling, low the heat and cook for one hour and a half to two hours.

 

2.      Now, heat the water to hydrate the shiitake in a saucepan. When boiling, add the mushrooms and let them a few minutes. Turn off the heat and keep the shiitake inside the water until you use them later.

 

3.      Wash and peel the courgette and carrot. Cut both in julienne strips. Try to cut the carrot as thin as you can, because you’re adding it to the ramen without cooking. Cut the tofu in one-bite pieces.

 

4.      Heat the water for cooking the noodles. When boiling, add the noodles and make them following the package directions. When done, strain and pour a little sesame oil to avoid sticking. Reserve apart.

 

5.      Strain the broth you made before and heat 1 and ½ litre. Pour the soy sauce.

 

6.      Meanwhile, pour a splash of olive oil in a pan and sauté the courgette at high-heat. Reserve apart. In the same pan, add more olive oil and fry lightly the tofu with some black pepper and fine salt if you like. Reserve.

 

7.      Slice the shiitake mushrooms. When the broth begins boiling, turn the heat off and add the miso. Stir until completely dissolved. Taste it and add coarse salt if necessary.

 

8.      Now, let’s serve the ramen. Divide the noodles among three bowls. Then, pour the broth over them. Finally, place the courgette, raw carrot, mushrooms, tofu and soy sprouts (as many as you like) as toppings.

 

9.      Eat hot and enjoy!

 

Note 1: You’re adding the carrot without cooking, that’s why I suggest cutting it very thin. In fact, you may find useful using a slicer or a grater.

Note 2: Soy sauce and miso are salty ingredients, so be careful when adding salt to the broth. Taste it first and then add it little by little.

Note 3: Related to the broth, as it takes some time to cook, I like to make big batches so I make sure there are leftovers. Then, I freeze them for those days that I need some broth but I have no time to cook it. With the amounts listed in the recipe, I guess you will have broth leftovers, so I recommend freezing them to make another dish in the future.

Note 4: Miso is fermented soy, meaning that it contains plenty of beneficial bacteria (for your gut, above all). For that reason, you shouldn’t cook miso at high temperature or too much time, as the bacteria would die. That’s why it’s recommended to add it after turning off the heat, just before eating the dish.

 

I hope you like this dish, it’s very easy and healthy, not to mention that it’s a complete meal with a delicious taste!

 

If you have already tried it, don’t forget to leave your comment in the box at the end of the original post. Or, if you upload any photo to Instagram, mention the hashtag #poramoralosgofres or me (@poramoralosgofres), since I will love hearing from you. Also, if you have any doubt, I will be pleased to answer you in the comments section or (why not?) via e-mail.

 

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Thank you for joining me and… see you in the next recipe!!!


Por amor a los gofres

www.poramoralosgofres.com