Ramen is a Japanese noodle soup, which usually contains pork, egg, vegetables and Chinese wheat noodles. These are cooked in a meat or fish-based broth and often flavoured with miso and/or soy sauce. Topping can include nori, menma and scallions. While these may be the traditional ingredients, the dish is just as delightful when made without animal byproducts. Make only simple adjustments to the broth and protein and you have a delicious and 100% plant based delicacy!
- 2 cubes of vegetable/ mushroom stock (+ 2 liters of water)
- 2 garlic cloves (pressed/ minced)
- 2 tsp of sesame oil
- 1 tsp of miso paste
- 1 slice of ginger, minced (sub for 1 tsp powdered)
- 5 sliced champignons (or another mushroom)
- 2 carrots (sliced in discs)
- 1 bok choy (cut in half)
- 1 bunch of rice noodles
- 1 handful of dehydrated soy (sub for tofu)
- Toppings: nori strips, chilli flakes, scallions, sesame seeds, sweetcorn, raddish
- In a pot, start by sauteing the garlic with the miso, ginger, and sesame oil (medium heat)
- You can now add the sliced carrots and champignons. Stir well.
- Add in the 2 cubes of stock along with the necessary water. Cover the pot to allow the cubes of stock to dilute well (approximately 5 mins).
- When you uncover the pot, the water should be boiling. If this is not the case, cover it for another 5 minutes. Now, add in the rice noodles and dehydrated soy bits (or tofu). Cook for 2-3 mins.
- Add in the sliced bok choy. You can now place the lid on and turn off the heat.
- In the meantime, gather & prepare your desired toppings. If using radish, slice it thinly. If using nori, you can use a scissor to cut the sheet(s) into strips.
- Now, assemble the bowl(s). Scoop a ladle-full of soup into each bowl. Top with the sliced bok choy and finally, your desired toppings.
- Serve hot and enjoy!