Vegan Spicy Ramen Noodles

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

Garnish Options:

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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