Vegan Ramen With Miso Tahini Broth Food

VEGAN RAMEN WITH MISO TAHINI BROTH

Steps:

• Heat a large pot over medium heat and add the oil, the matchstick cut scallions (save darker green tops for garnish at end), garlic, and ginger and sauté for about 1-2 minutes until softened. Add the broth and bring to a boil.
• Remove about 1 cup of broth and add the white and red miso pastes as well as the tahini. Whisk until smooth, then add back to the pot. Let simmer for a few minutes to fully integrate.
• Turn off the heat and add the mirin, soy sauce, salt and toasted sesame oil.
• Heat a wok or large skillet over medium-high heat. Add a teaspoon of oil, then the corn. Cook for about 5 minutes, stirring just a couple of times, until the corn is lightly charred in areas. Remove from heat.
• Add the second teaspoon of oil along with the carrots and chili pepper and cook 2-3 minutes, stirring just once or twice until they get a bit of charred color in spots. Remove from heat.
• Add hot broth to individual bowls and add the corn, carrot and jalapeño mixture, and cooked ramen noodles. Top with thinly sliced scallion greens and some toasted sesame seeds. If you'd like, also add small sheets of nori to add just as you serve.

SUPER SIMPLE VEGAN MISO RAMEN

Steps:

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.

VEGAN RAMEN

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.