Vegan Ramen
Vegan Ramen
Ingredients
Broth:
-6 cups Water
-4-6 tablespoons “Better Than Bullion No Beef Base”
-3 tablespoons Miso Paste
-2 tablespoon Garlic, minced
-4 tablespoons Sesame Oil
-1 tablespoon, Black Pepper
-4 oz. Dry Udon Noodles
Preparing the Ingredients
Directions:
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Prepare the broth. Bring the water to a boil. Add the Better Than Bullion to the boiling water, tasting the broth along the way to ensure you do not use too much
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When the broth is to your desired taste, add the remaining ingredients
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Simmer on low for 15-20 minutes
-Carmalized Mushrooms:
-4 Cremini Mushrooms, Sliced
-3 tablespoons Soy Sauce
-2 tablespoons Sesame Oil
The Following Seasonings to Taste:
-Dried Thyme
-Black Pepper
-Onion Salt (I used the one from Trader Joe’s. Be careful not to over do it here)
Directions:
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Heat sesame oil in a medium skillet on medium-high heat
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Add the mushrooms and the seasonings to the skillet. Cook mushrooms until golden brown
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Add the soy sauce. Simmer the mushrooms in the soy sauce until it thickens and caramelizes the mushrooms
-Sautéed Bok Choy
-1 Head Bok Choy
-2 tablespoons Sesame Oil
-1/4 cup Water
The Following Seasonings to Taste:
-Black Pepper
-Seasoned Salt
-Garlic Powder
-Dried Thyme
Directions:
-
Heat sesame oil in a medium skillet on medium high heat
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Cut the bottom, stocky base of bok choy off and discard. The bok choy will naturally separate after doing this
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Add the bok choy and seasonings to the skillet and sauté until bok choy begins to wilt
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Add the water and simmer on low and bok choy is soft
Toppings (although you can use whatever you like):
-Deep Fried Tofu, heated (I found this at the Asian Market)
-1/4 cup Sweet Corn (I used canned)
-Cilantro, chopped
-Scallions, sliced
-Jalapeno Slices
Assemble the Ramen:
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Place noodles in a medium bowl followed by corn, bok choy, and tofu
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Spoon about 2 cups of the broth on top of the ingredients in the bowl
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Top with the remaining ingredients