The Japanese say that a good Ramen is judged not by the noodles, but by the broth. There are so many kinds of Ramen broth – a clear soy base, tonkatsu (creamy pork broth), miso broth (fairly new to the Ramen culture) and more.The Vegan broth we'll be creating closely resembles the tonkatsu broth – no pork, but all the milky creaminess, thanks to soy milk.
Ingredients (serves 2)
For Dashi Stock:
2 dried Shiitake mushrooms, sliced
2 'knots' of kombu (dried seaweed / kelp)
1 1/2 cups water, room temperature
Broth & Noodles:
2 tsp. garlic flavoured oil (substitute with sesame oil / vegetable oil)
2 inches of ginger, grated
4 cloves of garlic, grated
3 spring onions, chopped (white and green parts separated, sliced)
4 tsp. red chilli paste
3 tsp. white miso paste (check the ingredients if you're vegetarian, as this sometimes contains bonito which is a type of fish)
2 tbsp. mirin / sake
2 tbsp. sesame seeds, powdered
4 tsp. soy sauce (low-sodium)
2 cups soy milk
1 cup of your very own homemade Dashi stock
White pepper powder, to taste
1/4 tsp. salt
1/4 tsp. fried red chilli flakes
1/2 cup Fried Tofu (pressed and pan-fried)
1/2 cup sweet corn, cooked
1 cup bean sprouts, tossed in a pinch of fried red chilli flakes
3 spring onion (green), sliced
1 egg, soft boiled and cut in half
1/4 c fried garlic, crushed
2 tsp. fried onions
2 tsp. chilli oil
1 jalapeno, sliced
1/4 c onion, sliced
Step 1: Make the Dashi Stock
- Soak Mushroom and Seaweed in water for half hour.
- Transfer to a pan and simmer (do not boil!)
- Strain and reserve the liquid. Discard the seaweed, but you may save the mushrooms as garnish for later.
Tip: If your Dashi stock smells like death, don't worry, it's supposed to! Like a super stinky cheese, it makes up for the smell with amazing flavour.
Step 2: Make the broth
- Heat 2 tsp garlic oil in a medium pot over medium-high heat.
- Sauté ginger, garlic and spring onion (white) for a few seconds.
- Add chilli paste, miso, mirin, ground sesame seeds, soy sauce, soy milk and the prepared dashi stock. Season with salt, white pepper and fried red chilli flakes.
- Once it begins to simmer (and most of the oil floats on top), remove from heat.
Step 3: Cook the noodles
- While the stock is simmering, put a large pot of water (salted) to the boil.
- Add two cakes of dried Ramen noodles and cook according to package instructions.
- Drain and divide the cooked noodles between two large bowls.
Step 4: Assemble
- Divide the ramen broth between the two bowls.
- Garnish with your choice of toppings and serve hot!
[recipe originally from Instructables)
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