WWW.FREI-STYLE.COMVegan Umami Ramen
Ingredients
Broth
- 1-2 Tbsp sesame oil
- 2 big Onions
- 2-3 garlic cloves
- 1 piece ginger (ca. 3-4 cm (1-1.5 inch))
- 30 gr (1 oz.) dried shitake mushrooms
- 2 l (8 ½ cups) water
- 4 tsp umami seasoning
- 4 tsp bouillon powder/paste
- 4 Tbsp tamari- or soy sauce
- 4 tsp white Miso paste
Toppings
- 500 gr (18 oz.) vegan ramen noodles
- 2 pieces Pak Choi
- 1 can organic corn
- 2 carrots
- 250 gr (9 oz.) fresh shitake mushrooms
- sprouts, cress, spring onions
- 250 gr (9 oz.) Tofu (firm)
- 1 tsp starch
- 1 tsp umami seasoning
- 2-3 Tbsp tamari- or soy sauce
- 2 Tbsp sesame oil
Instructions
Broth
- 1.Peel onions and cut roughly, chop garlic and ginger
- 2.Heat the oil in the pan and sauté the onions, garlic and ginger
- 3.Add the dried mushrooms and fry briefly
- 4.Add the water and add the spices (except for the miso paste)
- 5.Boil briefly and then simmer over low heat and covered 1-2 hours
- 6.Sift and just put the broth back in the pot, stir in the Miso paste and, if necessary, season with Knorr UMAMI
Topping
- 1.Prepare the Ramen noodles according to the package instructions
- 2.Slice the carrots, quarter the pak choi and add to the ramen cooking water and blanch briefly
- 3.Dice the tofu, mix with the starch and the umami spice and bake in the sesame oil - remove
- 4.Fry the shitake mushrooms in the tofu pan and add some tamari- or soy sauce
- 5.Divide the broth into bowls and add the toppings as desired - serve with sprouts, sesame seeds and spring onions
Notes
Tip from my kitchen: most of the umami comes from time, so let the broth simmer the full 1–2 hours with the dried shiitake to make it deep and hearty. Stir in the miso paste only at the very end so its aroma does not boil away. I toss the tofu in a little starch before frying so it crisps up nicely. The broth keeps well and often tastes even better the next day – I always cook the noodles and toppings fresh, and let everyone build their own bowl.
Nutrition per serving: 480 kcal