Ultimate Vegan Ramen
Ingredients
Noodles
-
1
cup
baking soda
-
4
cups
all-purpose flour
-
1½
tsp.
kosher salt
-
2
cups
potato starch or cornstarch
Broth
-
5
dried shiitake mushrooms
-
1
piece
dried kombu (5x2 inches)
-
1
leek
-
2
medium
onions, quartered
-
5
cloves
garlic, smashed
-
2
medium
tomatoes, quartered
-
2
medium
carrots, peeled and cut into 2-inch lengths
-
1
Tbsp.
toasted sesame oil
-
1
piece
ginger (12 inches, sliced ¼ inch thick)
-
½
tsp.
black peppercorns
Assembly
-
1
block (16 oz.)
firm tofu
-
¼
cup
potato starch or cornstarch
-
½
cup
peanut oil or vegetable oil
-
1½
tsp.
red chile powder
-
6
oz.
king trumpet mushrooms, cut lengthwise into ¼-inch thick planks
-
1
cup
soy sauce (preferably usukuchi)
-
¼
cup
mirin (preferably hon mirin)
-
1
tsp.
doubanjiang (optional)
-
6
tsp.
toasted sesame oil
-
1
cup
bite-size pieces blanched seasonal vegetables (optional)
-
to taste
thinly sliced scallions, toasted nori sheets, toasted sesame seeds (for serving)
Instructions
- Preheat the oven and bake baking soda for 1 hour.
- Prepare the noodle dough by mixing flour, baked baking soda, salt, and water, then let it rest.
- Knead the dough until smooth and let it rest again for several hours.
- Roll out the dough and cut it into noodle shapes.
- Soak dried mushrooms and kombu in water for at least 1 hour.
- Broil vegetables until browned and add to the stockpot with the soaked ingredients.
- Simmer the broth for 1 to 3 hours, then strain.
- Prepare tofu by pressing out excess moisture and frying until golden.
- Cook the leeks and mushrooms in the reserved oil until tender.
- Combine soy sauce and mirin to make shoyu tare.
- Bring the broth to a boil and season with shoyu tare.
- Cook the noodles in boiling water until al dente.
- Assemble the bowls with broth, noodles, tofu, leeks, mushrooms, and seasonal vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
0mg
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