Ultimate vegan Ramen
This dish features a homemade Dashi, Chashu marinade, and La-yu, giving it a pop of flavour. It only takes 20 minutes to make and is absolutely worth trying!
Takes
Serves 2
Ingredients
- 250 g noodles of choice
- 180 g firm tofu
- “Dashi” Stock (term for infused stock)
- 30 g dry shiitake mushrooms
- 1 litre veg stock
- 1 tbsp tamari
- 1 tbsp miso
- Piece of kombu seaweed (optional)
- “La-yu” Infused oil (term for infused oil)
- 50 ml mild olive oil
- 1 large cloves garlic
- ¼ tsp chilli flake
- “Chashu” Marinade (term for the marinade the traditional meat/pork is marinated in)
- 4 tbsp tamari
- 2 tbsp mirin (optional)
- 1 tbsp soft brown sugar
- 15 g fresh ginger
- 1 large cloves garlic
- 4-6 tbsp warm water
- 1 tbsp oil
- To serve
- ½ sheet nori
- ½ bunch scallions
- 50 g radish
- handful of bean sprouts
- 2 2 sun-dried tomatoes (rehydrated)
Instructions
- Rehydrate the Sun-Dried Tomatoes:Place the sun-dried tomatoes in hot water and set aside to soften.
- Prepare the "Dashi" Stock:In a medium to large pot over medium heat, add vegetable stock, kombu (if using), tamari, miso, and shiitake mushrooms. Simmer for 10 minutes, stirring occasionally to dissolve the miso paste.
- Make the "La-yu" Infused Oil:Heat the olive oil over low heat. Roughly chop the garlic and add it to the oil along with the chilli flakes. Cook for 2-3 minutes, ensuring the garlic turns golden but doesn’t burn. Strain the oil through a sieve into a bowl to remove the garlic and chilli flakes, then set the infused oil aside.
- Prepare the Mushrooms and Tofu:Lower the heat for the Dashi. Using a slotted spoon, remove the shiitake mushrooms from the broth and roughly slice them. Drain and dry the firm tofu, then cut it into large bite-sized pieces.
- Make the "Chashu" Marinade:In a small bowl, mix together tamari, mirin, brown sugar, finely chopped garlic, and ginger. Add 4-6 tbsp of warm water to the marinade to thin it slightly.
- Cook the Mushrooms and Tofu:In a large flat pan, heat 1 tsp of oil over medium-high heat. Once hot, add the tofu and mushrooms, browning them on all sides. When browned, reduce the heat, pour in half of the Chashu marinade, and toss to coat the tofu and mushrooms. Once the tofu and mushrooms are well coated, add the remaining marinade and cook for 1 minute, then remove from the heat.
- Cook the Noodles:Bring the Dashi broth back to a simmer. Add the noodles and cook according to the package instructions.
- Prepare the Toppings:Clean and roughly chop the scallions. Thinly slice the radishes. Drain the rehydrated sun-dried tomatoes and slice them if needed.
- Assemble the Ramen:Place half a sheet of nori at the bottom of each bowl. Divide the cooked noodles between the two bowls, heaping them in the centre. Pour the hot Dashi broth over the noodles. Arrange the tofu, mushrooms, chopped scallions, radishes, bean sprouts, and sun-dried tomatoes around the bowl in sections. Drizzle with La-yu infused oil.Serve and enjoy!
