Nothing beats a soulful bowl of Japanese Ramen. So many fresh flavours, each one touching the tip of your tongue as you slurp up the noodles, broth splish-splashing all over the place.

The great thing about vegan ramen is that you don’t need to simmer the broth for 8 hours to get to the flavours. Here is a dish that can be made on a week-night in less than 40 minutes.

VEGAN MISO SHIITAKE RAMEN
(Serves 2)

 

INGREDIENTS

 

For the broth:

40g dried shiitake mushrooms

1 inch ginger, sliced

2 cloves garlic, smashed

1.5 tbsp white miso paste

2 tbsp soy sauce

1 tbsp sesame paste (tahini)

1 ltr vegetable stock

 

For the toppings:

200g flat white rice noodles

200g tofu, pressed + chopped into cubes

1 tbsp cornflour

1 tbsp soy sauce

1 tbsp vegetable oil

1 spring onion, sliced

1 red chilli, thinly sliced

Small handful beansprouts

Small handful fresh shiitake mushrooms, sliced

2 strips of nori seaweed

Small handful fresh coriander, chopped

A few mint leaves, chopped (optional)

 

HOW TO MAKE IT

  1. Put all the ingredients for the broth into a pot and bring to a simmer. Cover and let the flavours infuse for 5-10 minutes.
  2. In the meantime, cook the noodles in water for 1 minute less than their required cooking time. When done, strain and rinse and place back into the pot with a bit of water so they don’t dry out and stick together.
  3. Remove the broth from the heat and pour through a strainer retaining the liquid. Put the broth back into the pot, cover and leave on a low simmer while you continue.
  4. Take the tofu and mix in with the soy sauce, then coat in the cornflour.
  5. Heat the oil in a non-stick pan on a medium heat and fry off the tofu until crispy. 
  6. When the tofu is nearly done, move it to the side of the pan, and add the fresh shiitake mushrooms until cooked.
  7. To assemble, place some noodles into a large bowl (or ramen bowl if you have one) and pour over the broth. 
  8. Top with tofu, a slice of nori seaweed, beansprouts, shiitake mushrooms, spring onion and sprinkle with coriander, optional mint leaves and some red chilli.

Tip: For extra heat, stir in some Siracha chilli sauce or add some extra soy sauce for an extra salty taste. You can even add some crushed fresh garlic at the end for an extra punch.

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