Vegan Ramen

This is mine and Dan’s version of ramen but it isn’t the traditional way…

I would check the toppings out further below too, as the actual Ramen doesn’t take very long…

Serves 4

For Ramen 

Ingredients

• 1/2 tbsp extra virgin olive oil
• 1 tsp sesame oil
• 1 onion, chopped finely
• 4 cloves garlic, minced
• 1 tbsp ginger, finely chopped
• 1 tbsp tahini
• 2 tbsp miso paste
• 1/2 tbsp Gochujang paste (not essential, makes it spicy)
• 1 pak choi
• 400g~ mushrooms (Shitake is best (NOT DRY), chestnut is good but any will do)
• 2 litres~ vegetable stock
• 2 packets of ramen

Method

1. Heat a pan over a medium low heat, add olive oil and sesame oil to the pan
2. When you can start to smell the sesame oil, add the onion
3. Once the onion have sweated for a while/ look transparent (2/3 mins), add ginger, garlic, miso and tahini (add a little stock if it starts to stick).
4. After a couple minutes add the mushrooms and pak choi and mix all this together (add more stock to help if necessary).
5. Add some more stock, leaving about 1/2 litre out of the pan.
6. Add the noodles to the pan.
7. Once these have cooked, add some more stock if you would like it more soupy (you may want to add a little more miso).

For Toppings

Roasted Veg: (mix and match these)

Ingredients:

• 1 Sweet potato, thick matchsticks
• 1 Carrot, less thick matchsticks
• 1 Parsnip, less thick matchsticks

Method:

1. Preheat oven to 180 degrees.
2. Lay out matchsticks on a tray lined with baking parchment (foil will work but it sticks more)
3. Spray/ brush the sticks with oil
4. Make the matchsticks for about 10 minutes, turning halfway through.

Tip: If your matchsticks are ready before your ramen, keep them on a low heat in the oven.

Deep Fried Tofu:

Ingredients:

• 30g~ cornflour
• 1 pack extra firm tofu (280g), cut into little cubes (about 2cm cubed but use your intuition)

Method

• Heat deep fat fryer/ oil in the pan
• Coat your tofu cubes in cornflour
• Test the oil is hot enough with a small amount of cornflour, if it sizzles a lot, its ready
• Fry your tofu in about 3 batches and cook until the outsides are nice and crispy, if you’re doing it in a pan, make sure they’re crispy on all sides.

Additional extras

• Spring onion, chopped
• Sesame seeds (even better roasted)

Inspiration from https://minimalistbaker.com/easy-vegan-ramen/ and https://www.bbcgoodfood.com/recipes/vegan-ramen