Vegan ramen with spicy broth
You usually eat ramen with meat and egg. But it can also be done differently. This super delicious vegan ramen broth proves that you don't need any meat at all to create those rich flavors. You need quite a few ingredients, but the results are impressive. You can of course also replace the smoked tofu with seitan, tempeh or another meat substitute.
This is how you make it
- Place the shiitake, kombu and water in a pot or pan and let it soak overnight.
- Break the wakame strips into four. Rinse the wakame under cold water and let it soak for 5 minutes.
- Cut the spring onions and chili pepper very finely. Press the garlic. Grate the ginger.
- Place the sesame oil in a soup pot. Fry the white part of the spring onions, garlic, ginger and chili pepper for 2 minutes until soft and fragrant.
- Add the sunflower paste and soy sauce and stir.
- Remove the kombu and shiitake strip from the pot or pan. Deglaze the herbs with the remaining stock.
- Add the wakame to the soup and let it simmer gently for at least 15 minutes. Taste to see if the broth is seasoned. Add an extra dash of tamari if desired.
- Cook the ramen noodles in a separate pan for about 3 minutes.
- Cut the shiitake into slices and add it to the soup for the last 2-3 minutes.
- Cut the nori sheet into smaller pieces. Finely chop the extra spring onion. Cut the smoked tofu into pieces.
- Place the ramen in the bowls. Pour over the stock and garnish with the smoked tofu, fresh coriander, spring onion, nori, furikake and, if desired, a handful of fresh soy beans.
You need this
For the broth:
Shiitake donko 2 pcs.
Kombu 1 pc.
Water 750 ml
Wakame 2 pcs.
Spring onions 2
Chili pepper 1
Garlic 3 cloves
Ginger 2 cm
Toasted sesame oil 2 tbsp
Tamari 4 tbsp
Sunflower seed paste 2 tbsp
For the base:
Ramen buckwheat and shiitake 2 servings
For the toppings:
Spring outing 1
Smoked tofu 200 g
Fresh coriander handful
Nori 1 sheet
Furikake 2 tsp
Edamame beans optional