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Ultimate vegan Ramen


Here we make a dashi, chashu marinade and a la-ya to give this ramen a real pop of flavour, this only takes 20 mins to make and it is so tasty and worth trying, see below for some of the terms explained

20 minutes

Serves 2

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Ingredients
 

  • Ingredients
  • 250 g noodles of choice
  • 180 g firm tofu
  • ½ Nori sheet
  • Handful of HP Bean sprouts
  • ½ bunch of scallions
  • 2 Sun Dried tomatoes – rehydrated
  • 50 g of Radish to garnish
  • “Dashi” Stock;
  • 30 g dry shiitake
  • 1 litre veg stock
  • 1 tbsp tamari
  • 1 tbsp miso
  • Piece of kombu seaweed optional
  • “La-yu” Infused oil; heat over low heat for 2-3 mins to infuse flavours set aside cool and strain
  • 50 ml mild olive oil
  • 1 large cloves garlic
  • ¼ tsp Chilli flake
  • “Chashu” Marinade for mushrooms and tofu;
  • 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

Instructions
 

  • “Dashi” is the term for infused stock . Need a really good infused broth to start – kombu and dried shiitake or porcini mushroom in the broth.
  • “Chashu” is the term for the marinade the traditional meat/pork is marinated in. Use the mushrooms from broth – roasted/ fried tossed in ginger and tamari or the traditional pork Chashu marinade which seems to be a mix of Soy, Mirin, Sake, brown sugar , ginger, garlic, green onion.
  • Really good flavoured oil to drizzle over – chilli, sesame, garlic – term for flavoured oil is “La-yu”
  • Method;
  • In a medium to large pot over medium heat add the shiitake, kombu with the stock, tamari and miso and simmer for 10 minutes, stir to dissolve the miso.
  • Next we will infuse our oil or the la-ya, heat the oil over a low heat. Roughly chop the garlic and add to the heated oil along with the chilli flake and cook for 2-3 mins or until the garlic starts to go golden. The oil shouldnt be as hot as to burn the garlic as this will make it bitter. Remove from the heat and allow to cool. Pour through a sieve to strain into a bowl ready to use and set aside
  • Add the sundried tomatoes to hot water and set aside to soften and rehydrate.
  • Clean and roughly chop the scallions/ spring onions, finely slice the radishes.
  • Using a slotted spoon, drain the mushrooms from the broth and roughly chop into slices. Drain and dry the firm tofu and chop into large bitesize pieces. In a large flat pan heat 1 tsp of oil over medium to high heat. When hot add the tofu and mushrooms and brown on all sides.
  • While the tofu is browning, time to make the marinade. Peel and finely chop the garlic and ginger (you can also finely grate the ginger if you have a microplane) and whisk together with the remaining marinade ingredients. When the tofu is browned and mushrooms cooked add the marinade to the pan and work quickly to cover all the tofu and mushrooms in the marinade and cook for a minute and remove from the heat.
  • Now it’s time to cook our noodles and assemble our Ramen. Bring the broth/ dashi back to a simmer. In the broth add the noodles and cook according to pack instructions. Divide the noodles between 2 bowls, placing them heaped in the centre of the bowl so we have space to add all our components. Add the broth to each bowl and then in sections around the bowl add the tofu, chopped scallions, mushrooms, sprouted beans, rehydrated tomatoes. Drizzle each bowl with the La-ya or garlic chilli oil and enjoy!

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