Name: Vegan Spicy Ramen Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 dried Shiitake mushrooms, sliced; 2 'knots' of kombu (dried seaweed / kelp); 1.5 cup water, room temperature; 2 tsp garlic flavoured oil (substitute with sesame oil / vegetable oil); 2 inches of ginger, grated; 4 cloves of garlic, grated; 3 spring onions, chopped (white and green parts separated, sliced); 4 tsp red chilli paste (I used Sambal Oelek); 3 tsp white miso paste; 2 tbsp mirin / sake; 4 tsp soy sauce (low-sodium); 2 tbsp sesame seeds, powdered; 2 cup soy milk; 1 cup Dashi stock (from above); White pepper powder, to taste; 0.25 tsp salt; 0.25 tsp fried red chilli flakes; 0.5 cup Fried Tofu (pressed and pan-fried); 0.5 cup sweet corn, cooked; 1 cup bean sprouts, tossed in a pinch of fried red chilli flakes; 3 spring onion (green), sliced; 1 egg, soft boiled and cut in half (VEGANS, omit!); 0.25 cup fried garlic, crushed; 2 tsp fried onions; 2 tsp chilli oil; 1 jalapeno, sliced; 0.25 cup onion, sliced

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Adapted from Just One Cookbook

Vegan Spicy Ramen Noodles

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 2

Ingredients Method

Ingredients

For the Dashi Stock

2 dried Shiitake mushrooms, sliced
2 'knots' of kombu (dried seaweed / kelp)
1.5 cup water, room temperature

FOR THE RAMEN SOUP BASE

2 tsp garlic flavoured oil (substitute with sesame oil / vegetable oil)
2 inches of ginger, grated
4 cloves of garlic, grated
3 spring onions, chopped (white and green parts separated, sliced)
4 tsp red chilli paste (I used Sambal Oelek)
3 tsp white miso paste
2 tbsp mirin / sake
4 tsp soy sauce (low-sodium)
2 tbsp sesame seeds, powdered
2 cup soy milk
1 cup Dashi stock (from above)
White pepper powder, to taste
0.25 tsp salt
0.25 tsp fried red chilli flakes

Garnishes (suggested)

0.5 cup Fried Tofu (pressed and pan-fried)
0.5 cup sweet corn, cooked
1 cup bean sprouts, tossed in a pinch of fried red chilli flakes
3 spring onion (green), sliced
1 egg, soft boiled and cut in half (VEGANS, omit!)
0.25 cup fried garlic, crushed
2 tsp fried onions
2 tsp chilli oil
1 jalapeno, sliced
0.25 cup onion, sliced

Method

Make the Dashi Stock

Soak the Kombu (seaweed) and dried shiitake mushrooms in water for 30 minutes. Transfer to a small pan and bring to a simmer. (Do not let boil!). Strain and reserve the liquid. Discard the seaweed. You may choose to use the rehydrated mushrooms as topping later.

Make the Ramen Broth

Heat 2 tsp garlic oil in a medium pot over medium-high heat. Sauté ginger, garlic and spring onion (white) for a few seconds.
Add chilli paste, miso, mirin, ground sesame seeds, soy sauce, soy milk and the prepared dashi stock. Season with salt, white pepper and fried red chilli flakes.
Once it begins to simmer (and most of the oil floats on top), remove from heat.

Cook the noodles

While the stock is simmering, put a large pot of water (salted) to the boil. Add two cakes of dried Ramen noodles and cook according to package instructions. Drain and divide the cooked noodles between two large bowls.

Assemble

Divide the ramen broth between the two bowls. Garnish with your choice of toppings. Serve hot!