• Miwa

JAPANESE VEGAN RAMEN





This vegan Japanese ramen has been tasted more than 4 times and finally my family satisficed with the taste.


It's thick, creamy, savory and nutritious!


Like my family, I'm more of the vegan and vegetarian one, but the rest are not.

How about your family?


This vegan Japanese ramen is something all the family members can equally enjoy!




<JAPANESE VEGAN RAMEN/ ビーガンラーメン>


<Yield> 1serving


<Prep time> 3mins( not including soaking dried shiitake mushroom)


<Cook time> 20mins


<Ingredients>

raw ramen noodles


Ramen broth

1 ½ cup of chopped onion

1 clove of garlic

pinch of salt

2 pieces of dried shiitake mushroom

5 cm of konbu

2 cup of water


Ramen sauce

1 cup of soymilk

1 tsp of soy sauce

1 tbsp of yellow miso without MSG

1 tsp of mirin without MSG

1 tbsp of tahini/ nuts butter

1 tsp of gochujang

1 tsp of chili oil



topping

canned corn

asparagus

nori seaweed

crispy fried onion



<Optional toppings>

toasted sesame seed




<Directions>

1: Soak dried shiitake mushroom and konbu in 2 cups of water for overnight.


2: Chop onion and garlic finely. Caramelize them by deglazing with splash of water. When the onion and garlic become wilt and browned, add kombu & shiitake broth( process 1) and simmer for another 15mins.


3; In a serving bowl, mix 1 cup of soymilk, 1 tsp of soy sauce, 1 tbsp of yellow miso, 1 tsp of mirin, 1 tbsp of tahini/ nuts butter and 1 tsp of Gochujang.

4; Cook noodle according to the package instructions.

Sauté asparagus with salt and pepper.

5; Pour steaming hot soup ( process 2) into the serving bowl ( process 3). Mix them until everything is fully dissolved. Add cooked noodle. Garnish your toppings. Drizzle 1 tsp of chili oil if you want. Ready to be enjoyed.




<Miwa’s tips> ※watch more tips on Video!

・If you don’t find the dried shiitake mushroom, you can swap for mushroom bouillon cube or vegetable bouillon cube. If that's the case, please adjust the taste by adding more or less of miso paste and soy sauce.


・Ramen noodle contains eggs. You can swap ramen noodle for pasta noodle, soba noodle, udon noodle and rice noodle.


・Make sure the sauces are fully dissolved when you mix with the soup.




<Recommended side dish>

JAPANESE PICKLED RADISH


<Storage time>

Keep noodle and soup separately in the fridge for 3days.




<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2020/09/26 MIWA


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