- Ramen Noodles340 Gram(s)pre-cooked
- Egg2 Piece(s)
- Shiitakes200 Gram(s)
- Onion1 Piece(s)new large
- Garlic Clove1 Piece(s)
- Ginger3 Cmfresh
- Cube of vegetable broth1 Piece(s)(Asian broth if possible)
- White Miso1 Tablespoon(s)
- Soy Sauce1 Tablespoon(s)
- Sesame Oil1 Tablespoon(s)
- Carrot1 Piece(s)
- Spinach4 Leaf
- Sesame Seeds1 Tablespoon(s)Toasted
- Spicy SauceAs needed
Ramen is the source of Chinese pasta which could be translated as “stretched noodles”. This name also designates a soup made with this pasta. They were imported to Japan in the late 19th century. They became very popular in WWII. But, their popularity becomes even more important when a Japanese, Momofuku Ando, invents instant noodles, the famous Cup Noodles from the brand Nissin. It is no longer necessary to go to a restaurant to taste them, a little boiling water on it is enough. these pastas are so popular that a museum is dedicated to them.
I recently discovered this tasty meal soup. I tasted it in Montreal in one of the best restaurants for ramen and other Asian specialties, the ” Thazard “. Since then, I have made several attempts to get closer to it. Even if I find it good, I will not equal the one I ate. Cooks have their secrets. Especially when they come from the land of the rising sun.
Today, I offer the vegan ramen. There are several varieties prepared with different broths based on pork (tonkotsu ramen), fish, chicken, vegetables and many garnishes.
This recipe is easy to prepare. On the other hand, traditional ramen require a lot of preparation time to obtain a good broth. The hardest part is finding the ingredients, though, if you go to an Asian store. You will have no worries.
Prepare the vegan ramen condiments
Cook the eggs in a saucepan of boiling water for 7 minutes. Immerse them in cold water, peel them and cut them in half lengthwise.
For more tips to cook the ramen egg click here.
In a saucepan, brown the mushrooms over high heat. Dispose of in a bowl.
In the same saucepan used for cooking the mushrooms, brown the white base of the minced new onion (the bulb), the minced garlic and the grated ginger for 1 minute. Add the crumbled vegetable broth cube and 500ml of hot water. Bring to a boil and reduce over low heat.
Mix the miso with a little broth and add to your pan. Check the Miso ramen recipe.
Prepare noodles and final steps
Add the pasta to your very hot broth and the sesame oil and simmer for a few minutes over very low heat.
In the meantime, peel the carrot and cut it into tagliatelle using a vegetable peeler.
In your serving bowls, arrange a stock of broth with the pasta, add the mushrooms, spinach, eggs, carrot and finish by sprinkling your bowls with the sliced green onions and sesame seeds. Serve hot with a little spicy sauce, if desired.
The noodles I used are pre-cooked ramen that I found at the little grocery store (Carrefour city) near my home, but you can find other brands. I only use pasta because the sauce is rich in unknown products and therefore not very healthy.