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 RamenĀ
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
- Heat a pan over a medium low heat, add olive oil and sesame oil to the pan
- When you can start to smell the sesame oil, add the onion
- 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).
- After a couple minutes add the mushrooms and pak choi and mix all this together (add more stock to help if necessary).
- Add some more stock, leaving about 1/2 litre out of the pan.
- Add the noodles to the pan.
- 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:
- Preheat oven to 180 degrees.
- Lay out matchsticks on a tray lined with baking parchment (foil will work but it sticks more)
- Spray/ brush the sticks with oil
- 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