Quick Ramen made from scratch, easily Vegan
I always forget how simple and delicious this is, until I make it, and then we have it weekly! Base recipe is by Andy Baraghani, I've editted it a little after years of use.Endlessly customisable based on what's in your fridge, and the base staples store for a long time so once you have them you can whip this up in no time! Of course you should top it with Crunchy Spice
Ingredients
- 8 pieces dried Shiitake mushrooms
- 1 piece Kombu (10cm square)
- 2 tbsp tomato paste I like Mutti brand
- 2 inches ginger sliced
- 2 cloves garlic smashed
- 1 Litre Veg stock see Notes
- 1 tbsp miso
- 1 tbsp light soy sauce
- 4 spring onions, roughly chopped
- 400 grams ramen noodles
Toppings
- 4 organic eggs leave out if vegan
- 2 nori sheets
- seasonal greens
- 1 block tofu or tempeh
- cornflour
- sunflower oil or crunchy spice
Instructions
Soup Base
- Heat 2 tbsp oil in a large pan. Add spring onions and ginger, cook over medium high heat until spring onions are charred in some spots.
- Add tomato paste and cook it out, mixing constantly for 2 minutes.
- Add 500mL water and 1 litre stock, miso, shiitake and kombu into the saucepan. Heat until simmering then turn off and leave to soak for ten minutes.
- Remove kombu and discard.
- Using an immersion blender or transfer solids and a little liquid to a blender, and blend until smooth.
- Season with soy sauce and salt.
Toppings
- Cube tofu or tempeh and toss with cornflour and oil
- Airfry for 10 minutes tossing half-way or until golden and puffed.
- Bring water to a boil. Blanch your seasonal greens using a slotten spoon to remove from the water and set aside.
- Reuse the water to cook your noodles.
- If using eggs bring water to a boil, cook for 7 minutes then quicly cool under cold water or an ice bath.
Plating
- Divide noodles between 4 bowls
- Ladle in soup
- Top with tofu/tempeh, greens and egg sliced in half
- Finish with a drizzle of Crunchy Spice
Notes
Veg Stock
- Please don't use knorr vegetable stock powder or bouillon cube. It's fine in some things, in soup it just makes everything taste the same.
- The concentrate packets are fine. If you find a nice liquid veg stock buy that. If you're not veg you can use a liquid chicken stock.
- Homemade if you're so inclined (it's easy and freezes well).
- You can use the pre-toasted nori snacks, or use a sushi nori sheet and pass it over your gas cooker to quickly toast