About the Recipe
As the colder months wrap up, let me leave you with this heart warming, soul touching ramen recipe. My husband loves Asian food so naturally trying to experiment, learn, and try new flavors in this cuisine. Prit took me to a vegan ramen place which believe it or not was my first ever ramen experience in the 3 decades of my existence. To say the least, Instantly fell in love with meal so of course had to recreate a #chefdamustyle version of it. Ramen is an iconic Japanese dish made with wheat noodles that are served in a savory broth topped off with various vegetables. It's a dish that certainly can be catered to your preference and liking, just like my version of it that is vegetarian, vegan friendly but also does not contain onion or garlic. Let me get one thing straight, this meal isn't one that comes together in no time. It actually takes a lot of time and effort as you sort of have to make each component separately then in the end bring it all together. And that the beauty of it all, how all these ingredients come together to create a burst of flavor in 1 bite. This ramen recipe does bring lots of flavor without onion and garlic, lots of warmth, and comfort. So bring out your best kitchen skills, kitchenware, a good playlist to jam too, and make this heart warming dish packed with nutrients and flavor
Ingredients
Broth:
1 tbsp sesame oil
1 tbsp ginger paste
1 tbsp chili paste
1/2 cup bamboo shoots
1 tsp Gochujang - link of the brand i use - click here
1 tsp tomato paste - click here for product link
3 tbsp of white miso paste - link to the brand i use/similar version - click here
1/2 tsp soy sauce
1 tsp rice vinegar - click here for product link
2 tbsp tahini
2 packets of umami broth - link of the broth packets i used - click here
1 tbsp red chili flakes
salt to taste
6 cups of water
1 tbsp peanut butter
Vegetables:
6-8 stems of Broccolini - 1 tsp oil, salt to taste, black pepper to taste,1 tsp homemade chili oil
1 pack of beech Mushrooms - salt to taste, black pepper to taste, 1 tsp homemade chili oil
1 cup of Corn kernels - salt to taste, black pepper to taste
1/2 a block of Tofu - 1 tsp oil, 1 tbsp sambhal, 2 tsp chili oil, 1/3 cup of water, salt to taste, black pepper to taste
Noodles:
Cook as per instructions on package
1 pack of snacking seaweed
Preparation
Broth:
In a big soup pot heat up oil to that add in ginger paste, chili paste, bamboo shoots, gochujang, and give it a good stir
Add in 6 cups of water, tomato paste, miso paste, soy sauce, rice vinegar, tahini, umami broth packets, salt to taste, red chili flakes, and give it a good stir
Once the broth starts to boil, add in peanut butter, give it a good mix. Close the lid and let the broth simmer on medium to low heat for about 5-8 minutes
Vegetables:
First have all the broccolini, mushrooms, corn, tofu washed, cut, and ready to sauté
For the broccolini - to a sauté pan add some oil, broccolini, salt, pepper, and homemade chili oil. sauté till desired liking or till the broccolini is nicely charred on all sides still leaving a crunch.
Mushrooms - to a pan add in beech mushrooms, salt, black pepper, and homemade chili oil. sauté till slightly charred
Corn - to a pan add in oil, corn, salt, and black pepper. Stir often till all the corn kernels are nicely charred
Tofu - to a pan add in oil and tofu. Cook the tofu on both sides till golden brown. Then add in sambhal, chili oil, salt, black pepper, water, and mix really well. Cook tofu till all the water has evaporated and the tofu has a nice golden brown on both sides
Noodles:
Cook 1 pack of the ramen noodles as per instructions on the package
Assembly:
In a large ramen bowl, assemble your ingredients. Firstly add the broth to the bowl, followed by the noodles, followed by all the vegetables layered on as topping. Crumble some seaweed, Sprinkle on some togarashi. Say a little prayer and enjoy this delicous bowl of warm goodness at the comfort of your home.