Editor's Rating

The added calories from miso and ramen noodles are all worth it. :)

8
Skill Level
10
Delish Level
9
Instagrammability

You might want to try a homemade and vegetarian version of Japanese Ramen while most of our favorite shops are closed. I have been craving for Ramen since I started with plant-based diet, but I never got the chance to go to a Ramen Shop. My first concern was that most Ramen Shops use pork head and pork fat to make the broth flavorful. Second, I was also concerned with how much calories for each bowl. But, the cravings are real, most especially during the lockdown period.

On your next grocery run, you might want to create your own Ramen at home. This recipe uses mushroom broth and all vegan choices for the flavor.

Preparation Time: 30 minutes

Serves: 5 servings

Cooking Time: 30 minutes

INGREDIENTS:

FOR THE MUSHROOM STOCK

  • Dried Wood or Shiitake Mushrooms
  • Water

FOR THE RAMEN SOUP

  • 1/2 cup White Sesame Seed
  • 1/2 cup Black Sesame Seed
  • 5 cloves Garlic (finely chopped)
  • 2 tbsp Ginger (grated)
  • Green Leeks (use the white part, small dice)
  • 5 tbsp Sesame Oil
  • 3 tbsp Japanese Miso
  • 3 tbsp Korean Soybean Paste (Doenjang)
  • 3 tbsp Sake or Mirin
  • Soy Sauce (to taste)
  • 2 1/2 cups Soy Milk
  • 4 cups Mushroom Stock
  • Salt (to taste)
  • White Pepper (to taste)

FOR THE TOPPINGS AND RAMEN NOODLES

  • Corn
  • Wood or Shiitake Mushroom (from the mushroom stock – cut into big strips)
  • Green leeks (the green part)
  • Bean Sprouts (blanched)
  • Fried Shallots
  • Eggs (boiling steps below)
  • Nori Seaweed
  • Tofu (steamed or boiled). Can be put together with the soup.
  • Ramen Noodles (You can use whichever Ramen noodles you prefer. Cooked as per package instructions.)

PROCEDURE:

FOR THE MUSHROOM STOCK

  1. Soak the mushroom until soften.
    The ratio of water to dried mushroom should be about 2:1.
  2. Boil the mushroom and water. Once boiling, reduce to simmer. Let it simmer for 20-30mins.
  3. Separate the stock and the mushroom. Save the mushroom for toppings later.

FOR THE RAMEN SOUP

  1. Make sesame paste. Pan toast the sesame seed until lightly brown. Do not toast too much to avoid bitter taste.
  2. Put the sesame seeds into a blender. Pour a little bit of sesame oil and salt. Blend it until it resembles a paste.
  3. In a big pot, put 3-4 tablespoon of sesame oil. Put in the garlic, ginger, and green leeks (white part only).
  4. Saute until fragrant.
  5. Add Sake/Mirin, cook until the alcohol evaporates.
  6. Add the sesame seed paste, Japanese miso, and Korean soybean paste. Add a little bit of mushroom stock to prevent it from sticking. Cook until fragrant.
  7. Add the rest of the mushroom stock.
  8. Add in the soy milk. Add salt, pepper, and soy sauce.
  9. Cook to boil. Reduce to simmer. Let it simmer for 20 mins. If too much liquid is reduced, add more soy milk.

BOILING EGGS

  1. – Boil the water first.
  2. Wrap the eggs with a wet paper towel. The paper towel is to prevent the eggs from breaking once it is put into the boiling water.
  3. Β Once water is boiling, add the eggs slowly into the water. Do not drop it or you will risk breaking the eggs shell. (Use a slotted spoon to make the job easier.)
  4. Boil the eggs for 7:15 (seven minutes and fifteen seconds).
  5. One minute before the timer, prepare a bowl with a very cold water.
  6. After 7:15, put the eggs directly into the cold water. Peel the eggs afterwards.

ASSEMBLY:

  • Ramen Noodles
  • Ramen Soup
  • Toppings and Eggs

ENJOY!!!~