Hello Lovelies, I have a new recipe for you, and it is our favorite food: Vegan Umami RAMEN! And wie I say favorite I mean the WHOLE family. Everyone has a favorite dish here, of course, but we all agree on Ramen. We love it very much and could actually eat it every day. The only thing that then varies a bit is what you want as a topping with your ramen. Ramen are actually Japanese noodles, but also the noodle soup in which they are served is called ramen.
This is another recipe that I was able to create in collaboration with Knorr Switzerland * and this time I used their new UMAMI spice. If you ask yourself: Umami – what is that?
UMAMI – the 5th taste
The human tongue can distinguish between five flavors. Umami is next to sweet, sour, salty and bitter the fifth and youngest sense of taste. This was discovered in Japan and refers to a spicy or delicious taste. Umami is particularly common in high-protein foods. The umami taste is produced by a specific amino acid called glutamic acid. Which is quite natural in meat, fish, mushrooms, tomatoes and fermented foods like cheese or soy sauce. Breast milk also contains glutamic acid. The salts of this acid are glutamates. These are also available naturally in the foods.
And here is the recipe for the vegan Umami RAMEN:
vegan Umami Ramen
- 1-2 Tbsp sesame oil
- 2 big Onions
- 2-3 garlic cloves
- 1 piece ginger (ca. 3-4 cm)
- 30 gr dried shitake mushrooms
- 2 l water
- 4 tsp Knorr UMAMI
- 4 tsp bouillon powder/paste
- 4 Tbsp tamari- or soy sauce
- 4 tsp white Miso paste
- 500 gr vegan ramen noodles
- 2 pieces Pak Choi
- 1 can organic corn
- 2 carrots
- 250 gr fresh shitake mushrooms
- sprouts, cress, spring onions
- 250 gr Tofu firm
- 1 tsp starch
- 1 tsp Knorr Umami
- 2-3 Tbsp tamari- or soy sauce
- 2 Tbsp sesame oil
- Peel onions and cut roughly, chop garlic and ginger
- Heat the oil in the pan and sauté the onions, garlic and ginger
- Add the dried mushrooms and fry briefly
- Add the water and add the spices (except for the miso paste)
- Boil briefly and then simmer over low heat and covered 1-2 hours
- Sift and just put the broth back in the pot, stir in the Miso paste and, if necessary, season with Knorr UMAMI
- Prepare the Ramen noodles according to the package instructions
- Slice the carrots, quarter the pak choi and add to the ramen cooking water and blanch briefly
- Dice the tofu, mix with the starch and the umami spice and bake in the sesame oil - remove
- Fry the shitake mushrooms in the tofu pan and add some tamari- or soy sauce
- Divide the broth into bowls and add the toppings as desired - serve with sprouts, sesame seeds and spring onions
Unfortunately, we have never been to Japan (but it’s on the bucket list), but luckily there is now the possibility to eat delicious ramen almost everywhere in the world. Especially in LA, the trend is very popular and we have eaten it very often. Fortunately, you do not have to travel that far, either to Japan or to LA, because with this delicious recipe you can easily make your Ramen at home.
What I also like very much is that everyone can put together their own topping. My kids love corn in the soup, my husband likes a lot of pasta and mushrooms. I like a lot of vegetables and broth. So everyone has their favorites and you can make a great “Ramen Party” where everyone chooses their favorite toppings. By the way, in Japan you eat the noodle soup for breakfast – I don’t need that, but for lunch or dinner I’m always ready for this healthy soup. You can prepare the broth well ahead, and if you have less time, it does not have to be simmering that long. The taste is then simply less intense.
Have you ever eaten ramen and if so, with what do you most like it? I hope I could inspire you to make Umami Ramen at home, it’s really easy.
For now, this was my last recipe with the new Knorr spices, I’m really excited about the new spice line. They are fresh, tasty and without additives! All recipes can be found here.
If you have Pinterest, you can find me here and pin this picture:
*This blogpost was created in cooperation with Knorr Switzerland – the recipes are my own.
This post is also available in: DE