EASY VEGAN RAMEN
Steps:
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
- When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
- NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
- Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
- To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
- Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 41.6 g, Protein 9.3 g, Fat 14.2 g, SaturatedFat 5.1 g, Sodium 1903 mg, Fiber 3.6 g, Sugar 3.1 g
QUICK AND EASY VEGETARIAN RAMEN
Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours.
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 25m
Number Of Ingredients 14
Steps:
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
- Add the mushrooms and simmer for another 10 minutes.
- Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthwise. Set aside.
- Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
- Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste (optional).
- Divide the soup into 2 large bowls.
- Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds (optional) and serve immediately.
Nutrition Facts : ServingSize 1 soup, Calories 562 calories, Sugar 17.1 g, Sodium 3209.5 mg, Fat 14.1 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 88.5 g, Fiber 5.1 g, Protein 19.7 g, Cholesterol 186 mg
VEGAN RAMEN
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
- Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
- Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
- Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.
Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium
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- Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
- Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
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