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Ramen, an iconic soup from Japanese cuisine, has captivated palates worldwide. Traditionally made with meat-based broth and wheat noodles, this dish is reimagined in a vegan version that sacrifices neither flavor nor authenticity. Below is a detailed recipe for preparing a Vegan Ramen Soup, perfect for those seeking plant-based options without compromising on culinary pleasure.
Ingredients
For the broth:
- 1 liter of homemade or high-quality vegetable broth.
- 2 tablespoons of white miso paste.
- 2 cloves of garlic, finely chopped.
- A 5 cm piece of fresh ginger, peeled and grated.
- 2 tablespoons of low-sodium soy sauce.
- 1 tablespoon of toasted sesame oil.
- 1 teaspoon of brown sugar (optional, to balance flavors).
- A 10 cm piece of kombu seaweed (optional, to enhance umami).
For the toppings:
- 200 g of firm tofu, cut into cubes and browned.
- 100 g of fresh shiitake mushrooms, sliced.
- 1 medium carrot, julienned.
- A handful of fresh spinach.
- 1 scallion, finely chopped.
- Bean sprouts to taste.
- Toasted sesame seeds for sprinkling.
- Nori seaweed cut into thin strips (optional).
For the noodles:
- 200 g of wheat ramen noodles or rice noodles for a gluten-free option.
Preparation
1. Preparing the broth:
- In a large pot, heat the sesame oil over medium heat. Add the chopped garlic and grated ginger, and sauté for 1-2 minutes until fragrant, being careful not to burn them.
- Add the vegetable broth and kombu seaweed (if using). Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Remove the kombu seaweed and discard. Add the miso paste, soy sauce, and brown sugar. Stir well until the miso dissolves completely. Keep the broth warm over low heat while preparing the other ingredients.
2. Preparing the toppings:
- In a pan with a bit of oil, sauté the sliced shiitake mushrooms until tender. Set aside.
- Brown the tofu cubes in the same pan until crispy on the outside. Set aside.
- Blanch the spinach and julienned carrot in boiling water for 1-2 minutes, then plunge them into cold water to stop the cooking process. Drain and set aside.
3. Cooking the noodles:
- Cook the noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking and prevent sticking.
4. Assembling the ramen:
- Divide the cooked noodles into individual bowls.
- Pour the hot broth over the noodles, ensuring they are well covered.
- Carefully arrange the toppings over the noodles: browned tofu, shiitake mushrooms, carrot, spinach, bean sprouts, and scallion.
- Sprinkle toasted sesame seeds and nori strips on top.
- Serve immediately, accompanied by additional soy sauce and toasted sesame oil to adjust the flavor to taste.
Additional Tips
- Customization: Ramen is a versatile dish. You can add other vegetables like sweet corn, bamboo shoots, or bok choy according to your preferences.
- Richer broth: For a deeper-flavored broth, you can add dried shiitake mushrooms to the broth during cooking and remove them before serving.
- Crispy tofu: For crispier tofu, press it before browning to remove excess water, then fry it in a pan with a bit of oil until golden on all sides.
This Vegan Ramen Soup offers a comforting and flavorful culinary experience, demonstrating that it’s possible to enjoy the richness of Japanese cuisine in a completely plant-based version. Ideal for cold days or when seeking a nutritious and satisfying meal.