Spicy Vegan Ramen
Ingredients
- Step 1: make your
- - 6 dried shiitake mushrooms
- - 2-3 sheets of dried kombu, seaweed, or kelp (most Asian supermarkets should have these)
- - 1 tablespoon low sodium soy sauce
- - 4 cups boiling water
- 1. In a large bowl, soak your mushrooms and dried kombu for 30 minutes - 1 hour with hot boiling water. Cover and set aside. The longer it is soaked, the better
- STEP 2: Make your cream broth
- - 1 head of garlic, minced
- - 1/2 onions, diced
- - 1/4 of fresh ginger, crushed
- - 4 tablespoons white miso paste (adjust if you are sensitive to salty food)
- - 1.5 tablespoons red hot chili paste (or less depending on your spice level)
- - 2 cups plain unsweeted non-dairy milk (soy or almond works best)
- - 1 tablespoon sesame oil
- - 2 tablespoon low sodium soy sauce
- - 1/2 teaspoon of black pepper
- - 1 tablespoon of nutritional yeast (optional, it's a vegan thing - it adds to a 'creamier' broth)
Preparation
On a medium-high heat stove, preheat a soup pot. Sauté your onions, garlic, and ginger until transluscent with sesame oil
Add your pastes and stir. First the miso and then red chili paste until well combined with the garlic & onion mixture
Stir in your liquids such as the milk & soy sauce. Then add in the rest of your condiments
Strain your dashi broth from the mushrooms and kombu. Add to the cream broth. (You can reuse the soaked mushrooms by patting it dry, slicing it, and sautéing it on a pan for your ramen toppings). Leave a sheet of kombu and place into the cream broth for added flavor
Simmer for 15-20 minutes. Keep hot or reheat when ready to serve