Creamy Vegan Ramen
Ingredients
Overnight Broth
4 garlic cloves, charred
1, 2 inch piece of ginger, skin on
½ of 1 dried chipotle or ancho chili, charred
¾ cup seaweed, mixed variety
1 two inch piece of kombu
4 shitake mushrooms, dried
6 cups water ½ cup soy sauce
Day of Broth
1Tbl Sesame oil
2 garlic cloves grated
1 inch piece ginger, peeled and grated
2 Tbl sake or rice wine
1 tsp dark soy sauce
1 Tbl maple syrup
4 Tbl creamy peanut butter or tahini
1 pack Lotus Foods Organic forbidden rice ramen noodles, 2-4 noodle cakes
Seaweed Shitake Salad
Rehydrated seaweed, from overnight broth, thinly sliced
Rehydrated shitakes, from overnight broth
½ cup shelled frozen edamame beans, thawed
1 ½ Tbl rice vinegar
1Tbl tsp sesame oil
¼-½ tsp salt ½-1 tsp coconut sugar
2 tsp toasted sesame seeds
Toppings
1 block baked tofu, thinly sliced
2 scallions, thinly sliced
Shitake mushroom and Seaweed salad
1 large bok choy, thinly sliced lengthwise
½ a bunch of broccolini trimmed and halved as best you can
1 cup green cabbage thinly sliced
Chili crisp, to taste
1-2 Jammy Eggs, optional
Preparation
1. Place all the overnight broth ingredients into a large airtight container. Store in the fridge overnight. Can sit for a few days if needed.
2. When ready, discard aromatics and chili from the broth.
3. Thinly slice the shitake mushrooms and seaweed from the overnight broth and mix together. Toss with the rest of the seaweed salad ingredients and set aside. If you want it punchier.
4. In a small skillet, heat a bit of neutral oil. Once shimmering, sear baked tofu whole. Brown both sides till golden.
5. Remove and pat away any extra oil. Thinly slice.
6. Wash and prep the rest of your ramen toppings.
7. In a medium sized pot, heat salted water to a boil.
8. Blanch broccolini and bok choy for a couple of minutes or until the veggies have turned bright green and still a bit crunchy. Remove from the water and set aside.
9. Keep the water boiling, as you will use it for your noodles. Top it off if the water seems low.
10. In another medium sized pot, heat sesame oil on medium low heat. Once warm, add grated ginger and garlic. Cook till fragrant.
11. Add peanut butter and slowly whisk in the overnight broth.
12. Once smooth, stir in rice wine, dark soy sauce and sugar.
13. If you are using a crunchy peanut butter, blend broth with a blender to achieve creamy texture.
14. Bring broth to a low simmer.
15. Add sliced cabbage to simmering broth
16. Cook noodles, following the directions on the package
17. Just before the noodles are done, ladle hot broth into your bowls. Stir in chili crisp, if using.
18. Drain noodles and divide between your bowls.
19. Finish with all of your prepared toppings.
