Vegetarian Miso Ramen Food

VEGAN RAMEN

Steps:

• Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
• Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
• Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
• Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

EASY VEGAN RAMEN

Steps:

• Heat a large pot over medium-high heat.
• Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
• Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
• Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
• Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
• Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
• When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
• NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
• Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
• To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
• Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

EASY ONE-POT SPICY MISO RAMEN (VEGAN)

Steps:

• Heat a medium sized pot over medium high heat.
• Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
• Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they're well combined.
• While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
• Taste the soup and season with soy sauce and salt, to taste, if needed.
• You can remove the mushrooms and slice these into thin strips.
• Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.
• When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.
• Add more chili oil, if you'd like You can also enjoy this with some roasted nori.
• Enjoy immediately while hot!

ONE-POT SPICY MISO RAMEN

Steps:

• Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
• Add onion, garlic, and ginger to a large pot and sauté in a bit of sesame oil or water for 2 minutes.
• Add carrots and cabbage and stir to combine.
• Pour in dashi and bring to a simmer. Simmer until cabbage is tender.
• Add zucchini, mushrooms, toasted sesame seeds, tahini, and gochujang. Simmer until mushrooms and zucchini start to soften (but not completely soft since they will continue to cook), about 3 minutes.
• Add ramen noodles and cook according to package directions, or until noodles are tender and chewy.
• Once noodles are cooked, turn off the heat and add tofu and green onions and stir to combine.
• Now mix in the miso until evenly dispersed**. Taste and add more miso if needed, or chili flakes if not spicy enough.
• Ladle into large bowls and add toppings of choice.

SPICY MISO RAMEN

Steps:

• Cook the ramen noodles following the packet instructions and place them in ice-cold water or rinse them with cold water for a good while to stop them from cooking further.
• Heat the vegan butter or coconut oil in a pot over medium heat. Add finely chopped leek and cook for about 10 minutes. Stir until it becomes soft and add chopped fresh tomato and garlic and ginger paste. Cook for another few more minutes until fragrant.
• Transfer the ingredients into a blender and add the miso paste and soy sauce. Blend for a minute or two until the mixture becomes a paste.
• Transfer the paste back into the pot and add the stock and kombu, previously rinsed.
• Reduce heat to low and let it simmer for 20 minutes while you prepare the toppings.
• Mix in a separate bowl the sesame oil, sriracha, rice vinegar, maple syrup, soy sauce and garlic powder. This will give our ramen an extra umami kick.
• Remove the kombu and put the broth through a strainer, placing another pot underneath.
• Add the tahini into the broth, mix well until perfetly dissolved.

CREAMY VEGAN RAMEN

Steps:

• Heat oil in a 5.5 quart Dutch oven over medium-high until the oil is sizzling hot, about 1 minute. Add onion, ginger, and garlic and sauté until tender and fragrant, about 1 minute.
• Stir in carrot and cook until tender, about 2 minutes.
• Slowly pour in hot water (or stock). Stir occasionally and bring it to a simmer, about 3-4 minutes.
• Stir in miso paste and peanut butter and mix well until dissolved, about 2 minutes.
• Add mushrooms and simmer over medium heat until tender, about 3-4 minutes
• Add ramen noodles in the miso broth and cook according to package instructions until soft, about 2-3 minutes. Make sure to stir the noodles with chopsticks or a fork so that they don't stick to each other.
• Stir in green onions and season with black pepper, if desired. Turn off the heat and set the pot to the side.
• Use a steel mesh strainer or a slotted spoon to transfer the ramen noodles into serving bowls. Use a soup ladle to slowly add the soup and mushrooms over the noodles. Top with spoonfuls of corn, edamame, shredded carrots, and green onions.
• Sprinkle sesame seeds on top and serve immediately.

SUPER SIMPLE VEGAN MISO RAMEN

Steps:

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.