Veg Out With Some Vegetarian Ramen December 11, 2015 22:11 10 Comments
Ramen has been developed for over 1000 years and is arguably the most popular Japanese cuisine. From it’s humble origins as an affordable alternative to rice, today ramen is enjoyed worldwide. The best part about this dish is that it has such a wide variety of flavors, and so we introduce the Vegetarian Ramen Recipe from ‘Just One Cookbook’.
2 x 8 oz pyrex measuring cups
2 sauce pans
10 small prep bowl
mortar and pestle
bamboo mixing spoon
1 dried shiitake mushroom
1 kombu 1 in x 2 in
1 tablespoon sesame seeds
2 garlic clovers
½ inch ginger
2 teaspoon sesame oil
2 teaspoon chili bean paste
2 teaspoon miso
1 tablespoon sake
2 teaspoon soy sauce
1 cup soy milk
¼ teaspoon of salt
1 serving of Sun Noodle Fresh Ramen
optional toppings: kimchi, bok choy, steamed corn, ramen egg, bean sprouts
Add a half a cup of water into a 8 oz Pyrex measuring cup then soak 1 dried shiitake mushroom and 1 kombu into the cup for 30 minutes.
Pour the contents into a saucepan then turn on the heat
Remove the mushroom and kombu with tongs before full boil
Pour 2 tablespoon of sesame seeds into a mortar and pestle, then grind the seeds until they are a fine powder.
Use a garlic press on 2 cloves of garlic into a small prep bowl. You may need a dough spoon to scrape off the remaining garlic.
Dice a ½ inch of ginger and place it into a small prep bowl.
Cut a scallion into it’s white parts and green parts, then dice each section and place the whites into it’s own prep bowl and the green parts into it’s own prep bowl.
Pour 2 teaspoon of sesame oil, minced ginger, pressed garlic, and the white parts of the scallion into a sauce pan then start to simmer. Mix the contents of the saucepan with a mixing spoon thoroughly.
Add 2 teaspoon of chilli bean paste, and 2 teaspoon of miso into the sauce pan then mix them thoroughly.
Add 1 teaspoon of sake, 1 tablespoon of crushed sesame seeds and 1 teaspoon of soy sauce and continue to mix.
Add 1 cup of soy milk and stir everything together. Finally pour in the dashi, stir and keep the contents heated.
Finally sprinkle some white pepper, and ¼ teaspoon of salt into the broth.
Leave noodle in room temperature for 1 hour
Boil in large unsalted pot.
Once the noodles look fully cooked, strain the noodles and place them in a bowl.
Putting it all together
Pour the broth on top of the noodles within 5 seconds of each other.
Add the remainder of the green parts of the scallion on top.
Finally you can add your preferred toppings such as kimchi, bok choy, steamed corn, ramen egg, bean sprouts
Namiko Chen is the author, cook and photographer for ‘Just One Cookbook’ which started in 2011. She was born in Yokohama Japan but currently resides in San Francisco with her Taiwanese Husband and two children. Her inspiration for the blog was her mother, who taught Namiko how to cook delicious Japanese cuisines. Now that she’s a mother herself, she wanted a place to put all her recipes so that one day her children could learn from it.
Watch the video for her amazing ramen recipe, and visit her blog for more inspiration on Japanese and asian cuisines.