Vegetarian Ramen - Spicy Soy Milk Ramen

Ingredients

• Water

  Plain, clean water

  ¾ cup or 178g

• Mushrooms

  Shiitake, dried

  1 mushroom or 4g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Miso

  2 tsp or 11g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Noodles

  Egg, cooked, unenriched, with added salt

  100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Beans

  Kidney, mature seeds, sprouted, raw

  100g

• Kimchi

  Trader Joe's

  100g

• Corn

  Sweet, yellow, raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Kombu Sea Vegetable

  Eden

  ½ 7 inch piece or 3g

• Doubanjiang

  Spicy Broad Bean Paste

  1 serving or 12g

• Soy Essential

  Soy Milk - Trader Joe's

  1 cup or 240g

Directions

1. Gather all the ingredients. Please note: the serving size is one for this recipe. Please multiply the quantities of your ingredients by the number of servings you need to make.
2. To Make Vegetarian Dashi (Kombu + Shiitake)
3. Soak the kombu and dried shiitake mushroom in 3/4 cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushroom. Slowly bring the liquid to a boil over low heat. This will help enhance the dashi flavor.
4. Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the dashi. If you leave the kombu in the liquid, the dashi will become slimy. Turn off the heat and set aside.
5. To Make Soup
6. Grind sesame seeds until they are crushed (I use this Japanese ceramic mortar and wooden pestle).
7. Press 2 cloves of garlic and mince 1/2 inch ginger.
8. Separate green and white parts of scallion, and then cut into thin rounds.
9. Add 2 tsp sesame oil into a small saucepan. Add garlic, ginger, and white part of scallion and cook over medium-low heat until fragrant.
10. Add 2 tsp Spicy Bean Paste and 2 tsp miso in the saucepan. Stir constantly so that they don't burn.
11. Add 1 Tbsp sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
12. Add the ground sesame seeds and soy sauce.
13. Gradually add 1 cup soymilk, stirring constantly and making sure to dissolve Spicy Bean Paste and miso. Then add 1/2 cup kombu & shiitake dashi.
14. Add a dash of white peppers and salt to taste. Turn off the heat and set aside.
15. To Assemble
16. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions (Do not overcook the noodles; I usually cook 30-60 seconds less). Make sure to loosen the noodles before adding to the water and stir the noodles so that they don't stick to each other. Reheat the ramen soup at the same time.
17. Once the noodles are cooked, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
18. Place the toppings of your choice on ramen and enjoy!
19. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/vegetarian-ramen/)

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