Creamy Ramen with Fried Egg
Ingredients
- 2 (95-100g) packages of Ramen Noodles
- 4 Vegan Fried Eggs (from @allvegetarianinc) or Tofu
- 6 dried Shiitake Mushrooms
- 2 cloves of Garlic
- 2” piece of Kombu Seaweed
- 3 Green Onions (reserve some greens for garnish)
- 1 1/2 Tbsp (22.5 g) Miso Paste
- 2 tsp (10 ml) Rice Vinegar
- 2 tsp (10 ml) Mirin
- 2 tsp (10 ml) Soy Sauce
- 1 tsp (5 ml) Dark Soy Sauce (for color)
- 1 Tbsp (15 ml) Toasted Sesame Oil
- 1 tsp (5 g) Onion Powder
- 1/2 tsp (5 g) Umami Seasoning
- 1/2 cup (86 g) Sunflower Seeds (@go_raw)
- 4 cups Water
- White Pepper to taste
- Optional: 1 tsp (5 ml) Chili Paste
- Chili Oil & Green Onions for garnish
Preparation
Soak the sunflower seeds in 1/2 cup of hot water and set aside for 10-15 minutes.
Start the broth by adding 3 1/2 cups of water, kombu, and shiitake mushrooms to a large pot. Bring to a simmer.
Blend soaked sunflower seeds with their water, garlic, miso paste, 1/2 cup water, rice vinegar, mirin, soy sauces, onion powder, umami seasoning, toasted sesame oil, and chili paste (if using) until smooth.
Slice shiitake mushrooms into strips and return to the pot. Pour in the creamy sunflower seed mixture and mix well. Heat through on med-low heat.
Cook ramen noodles according to package directions. Serve portions into soup bowls.
Sauté vegan eggs as directed or pan fry tofu until golden and season with kala namak. Set aside.
Remove kombu from the pot. Pour desired amount of creamy ramen broth over noodles and garnish with crispy egg, green onions, and chili oil.
