INGREDIENTS
Oven-Baked Vegetable Stock:
2 carrots
2 celery stalks
200g sweet potato
4 garlic cloves (unpeeled)
1 onion
2 tbsp vegetable oil
1 tbsp red miso paste
Ramen Stock:
1 tbsp vegetable oil
2” ginger (peeled and sliced)
4 garlic cloves (crushed, skin on)
1 garlic clove (peeled and minced)
4 spring onions (cut into 1” pieces)
Pinch of sea salt
8-10 dried shiitake mushrooms
240ml soy milk
Flavourings:
Homemade Tare (will make a video on this soon)
1 tsp chili oil
Toppings (optional):
150g noodles per bowl
Pak choi (cooked in broth)
Tinned corn
4-5 shiitake mushrooms (from broth, whole or sliced)
100g tofu (sliced)
Green parts of spring onions (thinly sliced)
RECIPE (Serves 4 / 45 minutes prep / 120 minutes cook time)
Preheat oven to 200°C. Chop carrots and celery into 1.5” pieces, dice sweet potato into 1” pieces, and leave garlic unpeeled. Trim onion, halve & quarter.
Coat veggies with 2 tbsp vegetable oil on a baking tray and roast for 20 minutes. Stir in 1 tbsp miso paste, then bake for another 25 minutes until charred.
Heat 1 tbsp oil in a large pot. Add ginger, crushed garlic, spring onions, and salt. Sauté until caramelized, then add minced garlic.
Remove roasted veggies from oven. Set aside sweet potato and garlic cloves. Add remaining veggies to pot, along with 1L water, deglazing the tray. Add shiitake mushrooms and 480ml of their liquid. Gently simmer for 60-90 minutes.
While the stock simmers, cook noodles and prepare toppings. Blend sweet potato and baked garlic (discarding skins) with 240ml soy milk until smooth.
Remove shiitake for toppings, then strain the stock, pressing vegetables for extra flavour. Return stock to the pot, whisk in the sweet potato mixture, and warm through.
To serve, add flavourings, pour 300ml broth, top with noodles, shiitake mushrooms, pak choi, tofu, corn, spring onions, and any additional toppings.
Enjoying this flavourful Vegan Ramen, perfect for the Winter/Spring transition! Original recipe from @lazycatkitchen 🍜
#ramen #ramennoodles #cook #food #vegan #veganfood
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