Ingredients: half a red bell pepper, deseeded 1 habanero chillies, deseeded half a large onion 1 cloves of garlic, grated/minced 1 1 inch piece of ginger, grated/minced 1 cup miso (I use 50/50 red and white miso from Hanamaruki the brand but others recommend using more complex blends of miso) 1 tsp mirin 1 tbsp soy sauce 1 tsp g sesame oil 1 tbsp tahini 2 tbsp Gochujang ¼ tsp smoked paprika (I replaced this with a drop of liquid smoke) 1 tbsp togarashi
Chop the onion roughly. Deseed and chop the red bell pepper and habanero and cop roughly. Place ingredients in a food processor. Puree into an almost smooth liquid. Ramen_Lord then says: “Add this liquidy paste to a small saucepan or skillet, and cook over medium heat, until the majority of the water has evaporated and beginning to caramelize, around 10-15 minutes.” (Since I cooked the onion I went for approx. 20 minutes, as the onion brought more moisture that had to be evaporated.) “Add the contents from step 2 to a bowl. Combine with the remaining ingredients. Whisk fully to incorporate. Reserve indefinitely in fridge.” I like my bowl spicy so I went for approx. 3-4 tbsp per bowl. I think 2 tbsp would work but you might need to add a bit of salt or miso to make it flavourful.
Stock/soup: Since the tare is already rich, a “lighter” stock works quite well with this (even Ramen_Lord says so). I think I would overcomplicate this recipe by stating exactly how I made my stock, since I combined two stocks I had in the fridge: one was this one explained here and the other was a sort of vegan chicken stock that did include a store bought boullion cube and a homemade shiitake-kombu powder.
As I said, the tare makes this broth and you could just as well use only one of these stocks. Also, if you do not have vegan chicken boullion I would simply use vegetable boullion; the nutritional yeast will bring a more chickeny taste.
Ingredients: 4 cups of water 1 boullion cube of vegan chicken stock (I use this one from Maggi) 1 tbsp nutritional yeast 2 tsp shiitake and kombu powder ½ tsp onion powder ½ tsp garlic powder
For the shiitake and kombu powder, break apart 5 shiitake mushrooms and put on a baking sheet. Add some kombu (approx 1. 46” sheets or 1015 cm) to the sheet. Bake in the oven for 1.5 hours at 200F (100 C). Transfer to a food processor or similar and blend into a fine powder. Add all ingredients to a pot and bring to a boil, then reduce the heat and let simmer gently for 20 minutes. Strain to remove the bits of shiitake and kombu. Aromatic oil I actually used two kinds of oil: a homemade ginger-garlic-scallion oil and a bit of store bought S&B chili oil. Since the vegan soup stocks are quite low in fat I really think vegan ramen really benefits from a bit of additional aromatic oil. This is my go-to oil:
2 tbsp of garlic, grated 2 tbsp of ginger, grated 2 tbsp of scallions, finely chopped (or substitute this for leek, if you’re low on scallions) 1 cup of coconut oil
Add coconut oil to a small pot and bring the heat to medium, letting the cold, and usually solidified coconut oil, turn into liquid. Add the rest of the ingredients and fry gently, letting them gently sizzle in the oil for approx. 20 minutes.* Remove from pann and pass through a fine mesh stranger. Press out oil from the vegetables with a spoon. Add approx. 1 tbsp per bowl.
Toppings For the tofu I simply stir together a sauce that I pour over the tofu, then I coat the tofu with some cornstarch and place on a baking sheet and bake at 400F (200C) for 20 minutes.
Below the noodles is actually some stir fried vegetables, including the broccoli seen on the picture. A good way to make the soup a little more filling.
Oven baked tofu 200 grams of tofu 2 tbsp soy sauce (Japanese, such as your standard Kikkoman sauce) 1 tsp mirin ½ tbsp sesame oil ½ tsp onion powder ½ tsp garlic powder 1 tbsp cornstarch
Slice the block of tofu into approx. half an inch slices and press out the excess water. I usually just take a kitchen towel, place the tofu on the towel, fold over the towel and press with my hands. When the towel is soaked I move the tofu and repeat. When there’s very little water coming out I move the tofu one last time, fold over the towel and place a heavy object on top and let sit on while I go on to prepare the sauce. Except for the cornstarch, wisk together the rest of the ingredients into a sauce. Coat the tofu in the sauce, then coat with cornstarch. For the coating I actually use a tea ball with a handle to sprinkle to dust the tofu. Place in an oven set to 400F (200C) and bake for ten minutes, flip over the tofu and bake for another 10 minutes or until browned and slightly crispy. Noodles The method comes from one of u/Ramen_Lord recipes explained here. I’m still experimenting and trying things out when it comes to the ingredients. However, if there is one tip I want to give anyone who is new to making ramen noodles: let your noodles set in the fridge for at least two days before eating. They will end up way better bite, chewy and more slippery. If you cook your noodles right away they risk ending up kind of soggy.
I used the following ingredients:
10 dl white wheat flour (10-12% protein content) 1 tbsp wheat gluten flour 200 g water 0,5 tbsp salt 1 tsp baked baking soda
Assembly Add 3-4 tbsp of tare and 1 tbsp of the ginger-scallion-garlic oil to a pre-heated bowl. Quickly pour in the stock while the noodles are cooking. Drain the noodles and add to the bowl. Place the tofu on top and the rest of the garnishing.