Vegan Ramen: A Delicious Journey in the Kitchen
Hello dear kitchen friends! Today we will make a delicious vegan ramen together. With the umami-rich depth of mushroom broth, the freshness of pak choi, and flavorful shiitake mushrooms, this recipe is a star candidate of vegan cuisine. Although preparations start a bit in advance, trust me, your patience will be greatly rewarded. Now, put on your aprons and let's start this flavor journey!
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 tablespoons white miso paste
- 3 tablespoons extra virgin olive oil
- 1 large or 2 medium baby bok choy (thinly sliced)
- Sea salt
- 2 tablespoons water
- 450 grams shiitake mushroom stems (sliced)
- 225 grams dried ramen noodles
- Roasted tofu
- Julienned daikon radish or carrot
- 1 bunch green onions (thinly sliced)
- Chili crisp (for serving)
- Tamari (for serving)
First, let's prepare your mushroom broth. Strain and season with rice vinegar and mirin. In a small bowl, whisk together ¼ cup of mushroom broth with miso paste and add to the remaining broth. Don't forget to taste!
Heat olive oil in a large pan, add pak choi and sauté until the bottom is browned. Add salt and water, stir, cover, and cook until tender. Then set aside.
Clean the pan and heat again. Add the remaining olive oil, mushrooms, and salt. Cook, stirring, until the mushrooms are browned.
Cook the noodles according to the package instructions and divide them into four bowls. Pour the mushroom broth over them. Garnish with pak choi, roasted tofu, mushrooms, daikon, and green onions. Serve with chili crisp and tamari.
Enjoy your meal!
Vegan Ramen: A Delicious Journey in the Kitchen Cooking Tips
Preparing the mushroom broth in advance and storing it in the fridge will make your work much easier on the day of the recipe. Also, waiting for the mushrooms to brown before stirring them gives them a great flavor and texture.
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