Ramen

It is a cold, wet, windy Tuesday night and I have a pretty bad cold at the moment. I’m talking body aches, hot eyes and a runny nose, no wonder people have been actively avoiding me at work.

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Anyway all day I have been dreaming about getting home and settling down to watch last nights Game of Thrones episode with a nice big bowl of hot, comforting and delicious ramen.

I have never made ramen, even before being vegan so originally I was a little hesitant and scared. I was worried I would need a million plus ingredients that would need to be cooked for some ridiculously long time then refrigerated 24 hours before begin ready to combined the soup.

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Thankfully after some pinterest and google sloothing I was able to mess around with a recipe that will not take years to make, has few ingredients which are easy to find and still packs that flavour punch you get with ramen.

Ramen

  • Servings: 2-4
  • Difficulty: medium
  • Print

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A easy and quick vegan take on Ramen.
Delicious Ramen noodles,
sweet salty spicy Umami broth,
crispy tofu,
crunchy bok choy, bean sprouts and spring onions,
crispy fried shallots and spicy sriracha.

Ingredients

  • 1 tsp sesame oil
  • 2 tsp coconut oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 1/2 tbsp soy sauce
  • 1 cm knob ginger, diced
  • 6 cups vegan chicken stock*
  • 1 tsp chili bean paste
  • 1 tsp coconut sugar
  • 1 1/2 tablespoons white miso
  • 1 packet Ramen noodles
  • bean sprouts
  • bok choy
  • spring onions, diced
  • 2 seaweed sheets
  • tofu
  • 2 tbsp flour
  • salt and pepper
  • 1 tbsp fried shallots
  • sriracha
  • Directions

    1. Drain the tofu, to do so use a press or set out on absorbent paper towel and place a plate over the top and leave for 20 minutes.
    2. Place a large pot on medium heat, add sesame oil and saute onion, ginger and garlic until they begin to soften and brown.
    3. Add chili paste, coconut sugar, miso and soy sauce and stir till mixture is combined then add the chicken stock and leave to simmer for 30 minutes.
    4. Dice the drained tofu up into small 1 cm cubes.
    5. Combine flour, salt and pepper into a small bowl and roll the tofu cubes in the flour until lightly coated.
    6. Place a pan on high heat and add coconut oil, once the oil is hot place the tofu cubes into the oil, turning them constantly to avoid sticking and cook until golden brown, then set them aside for plating.
    7. Cook the noodles per the cooking instructions on the package.
    8. Divide the noodles between 2 – 4 bowls, ladle over the cooked broth, top with bean sprouts, bok choy, spring onions, 1/2 seaweed sheet, crispy tofu, fried shallots and sriracha.

    *A little note, I have vegan liquid chicken stock readily available at my local supermarket which I am using instead of vegetable stock to give it a more meaty flavour, I am sure you could just sub the chicken stock for vegetable if you can’t find vegan chicken stock but it will obviously taste a little different so I would suggest finding vegan chicken stock for this recipe.*

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    Well there you have my ramen recipe, you can easily change the topings and sauces to change the style of ramen you are after but this is my favourite version.

    How do you like your ramen?
    Do you have a recipe you think I should try?

    LoveTheHunts-1 (2)

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