adding tomato paste to a ramen soup that is specially made for those who are vegan can make it super hearty.
The Beginnings of Ramen:
The noodle soup known as ramen is very common in Japan. In addition, the precise place of origin is unknown; nonetheless, it is generally accepted that it was first practiced in China before making its way to Japan sometime between the 17th and 20th centuries.
You can get more information about the history of ramen by reading this article, or you could go even further by reading this whole book about it!
How to Make Vegan Ramen:
The broth is the first component of this dish that calls for 10 ingredients.
It is possible to prepare ramen soup in a variety of ways; however, to make mine suitable for vegans, I used veggie broth that was flavored with ginger, onion, garlic, and dried shiitake mushrooms (which can be found in the bulk section of most supermarkets and all Asian markets).
I also added a little bit of white miso paste and soy sauce (or tamari) to give the dish more dimension and that “umami” flavor.
The end outcome was enchanted. Friends, I believe I’ve found the love of my life.
While the soup is warming, prepare any toppings you’d like to have with it.
I went with a 10-minute flash “fried” crispy tofu, carrots with a miso sauce, and young bok choy as my side dishes. The dish is finished off with green onions, which offer a bright and crunchy touch, and chili garlic sauce, which brings the fire.
I hope you all enjoy this hearty and fulfilling ramen soup that’s so easy to make!
You can make the broth in advance and enjoy it in single portions throughout the week, or you can make a larger batch and share it with your family or friends. You are successful no matter what.
Ingredients:
Metric and US Customary measures:
RAMEN
- 1 Tbsp grape seed or avocado oil
- 5 cloves of garlic, roughly chopped (5 cloves of garlic provide approximately 2 1/2 tablespoons or 18 grams).
- 1 ginger slice that is 3 inches long (peeled and diced)
- 1 yellow onion, medium in size (coarsely chopped)
- 6 cups vegetable stock (DIY or store-bought)
- 2 Tbsp tamari or soy sauce (plus more to taste)
- a half an ounce’s worth of dried shiitake mushrooms
- 1 teaspoon of white or yellow miso paste (check the label to make sure it’s vegan-friendly)
- packet – I am a fan of this brand, which is sold at Whole Foods)
- 1 milliliter of toasted sesame oil (for flavor; more can be added to taste).
- Noodles from ramen, 8 ounces
TOPPINGS are not required.
- a quarter of a cup of chopped green onion (for garnish)
- 10 ounces of extra-firm tofu that has been “fried”* in a flash.
- Miso-glazed carrots
- Baby bok choy with a miso glaze.
Instructions:
- Bring a big saucepan up to a temperature of medium-high.
- After the oil has heated up, add the garlic, ginger, and onion to it. Sauté the onion for five to eight minutes, giving it a toss every so often, or until it has developed a light char (browned edges).
- To deglaze the bottom of the pan, pour in one cup (240 milliliters/amount as specified in the original recipe/amount to adjust if changing the batch size) of the vegetable broth. To improve the flavor of the broth, use a whisk (or a wooden spoon) to scrape the bottom of the pot to remove any particles that may have become caught there.
- Stir in the tamari or soy sauce, dehydrated mushrooms, and the remaining 5 cups (1200 ml) of vegetable broth as indicated in the original recipe. Adjust the amount if changing the batch size.
- Bring to a simmer over medium heat, after which you should lower the heat to low and cover the pot. Maintain a moderate simmer for at least an hour and up to two or three, stirring the mixture occasionally.
- The longer it is allowed to cook, the more the flavors will meld together and become more complex.
- Test the broth and make any necessary adjustments to the seasonings, including the addition of more soy sauce or sesame oil if preferred. The miso paste should be added at this point.
- Prepare any toppings that are requested thirty minutes before the meal is ready to be served (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
TO PREPARE THE NOODLES:
- First, put a large saucepan or pot to a boil and fill it with water.
- Once the water has returned to a boil, add the ramen noodles (depending on the size of the pan, you may need to do this in two batches/use fewer or more batches if altering the batch size) and continue to cook them for the amount of time specified on the package, usually between four and five minutes. Drain, then put it to the side.
- After straining the soup, set the mushrooms aside for serving. (If you want, you can save the onions and ginger for serving, but I threw them out).
- To serve, divide the ramen noodles evenly between four bowls (the number called for in the original recipe; modify accordingly if you make a smaller or larger batch). On top, pour the strained broth and add whatever toppings you choose, such as tofu that has been browned, bok choy, carrots, or green onions. For additional heat, serve with chili garlic sauce, which can be obtained here.
- Although it tastes best when it’s freshly made, the broth can be kept (individually) in the refrigerator for up to 5 days and in the freezer for up to 1 month.
Notes:
If you are unable to locate ramen noodles, you can substitute a noodle with a similar shape, such as angel hair pasta.
To make the miso-glazed carrots, start by preheating the oven to 400 degrees Fahrenheit and lining a baking sheet with aluminum foil. Cut one cup of carrots into pieces that are 1/4 inch thick and cut them at an angle (see photo).
Put one tablespoon of yellow miso paste, one tablespoon of maple syrup, one tablespoon of tamari, one teaspoon of rice vinegar (or lime juice in its place), and one teaspoon of sesame oil into a small mixing bowl. Mix well.
Mix everything with a whisk, then add the carrots and stir. Arrange in a single layer on a baking sheet that has been lined with foil.
Roast in the oven for 20 to 25 minutes, stirring once at the halfway point, or until the vegetables are golden brown and soft when poked.
To make the baby bok choy with miso glaze, slice the bok choy in half lengthwise and heat a cast iron or metal skillet over medium heat. Make the same miso mixture as in the previous step (for carrots). Coat the bok choy with the mixture using a brush.
When the pan is ready, place the bok choy cut side down and fry it for one to two minutes. To finish, sear the other side once you flip it.
To “cook” exceptionally firm tofu in a flash, press it until the majority of the moisture is extracted, then cut it into rectangles (see photo) and add it to a plastic bag (or a mixing bowl with a lid).
Include a teaspoon of salt and pepper, in addition to one heaping tablespoon of cornstarch. Toss to coat. Heat a metal or cast iron skillet over medium heat. Once the oil is hot, add one tablespoon of grape seed or sesame oil, as well as the tofu.
First, brown one side for about four to five minutes, and then flip it over and brown the other side until both sides are crispy and light golden brown.
This method of making ramen was taken from Chow.
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