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Vegan Ramen (and not that damn package kind)

In Uncategorized on November 4, 2016 at 9:06 pm

I just made this, and it ruled. It was my first time making ramen, and I couldn’t find a recipe I liked so I had to make it up on the fly. It’s not really a legit ramen, I don’t think, because of the vegan-ness and I was just using what I had in my cupboards, but DAMN is this shit good!




Feeds 5 hungry people, or 4 very hungry people. If there are two of you there will be leftovers, which you should keep separately (don’t put the noodles or toppings in with the broth to store it).

I’m going to tell you exactly what I did, but I’m sure there are some steps that could have been combined if I’d known what I was doing. I’ll update this recipe after I make my next batch, which I imagine will be quite soon.

10 cloves garlic, minced
1 Tbs (or less if you can’t stand the heat) chilis in oil. I use Thai and True because they are local and awesome.
3 Tbs sunflower oil. Honestly, use sesame oil if you have it, or toasted sesame oil. This was just what I had at the time.
1-2 Tbs shichimi togarashi
1/2 tsp salt
1 Tsp honey
2 veggie bouillon cubes
1 1/2 yellow onions, diced small
LOADS of dried ginger. Like, maybe 3 Tbs? Maybe 4? Use fresh if you have it, though. I didn’t, obvs.
1 delicata squash, peeled, seeded, and cut into small cubes
4 cups(?) water. The question mark is there because I really don’t know how much water I used. I put water in until it was the amount of broth I wanted. That’s how I roll.
1, maybe 2 Tbs tamari
2 Tbs red miso paste
2 packages fresh ramen noodles

These are what I used. You could use other things instead.
1/4 package dried arame that has been rinsed, soaked, and rinsed again
1 can bamboo shoots (the kind cut into ribbons), drained
1 bunch green onions, cut into whatever size pleases you
You could use mushrooms, or tofu, or bean sprouts, or shredded carrot, or corn…whatever you want, really.

Step 1: Make a crazy garlic puree!

Saute the garlic in 1 Tbs of the oil for a couple of minutes, making sure to keep moving it around so it doesn’t get hard and brown. Add the chilis in oil toward the end, saute for another minute, then add the salt and honey. Set aside to cool a bit.

(Now is a good time to rinse your arame and set it to soaking, if you’re using arame.)

Once you’re done getting the arame set up, puree your garlic saute with a second Tbs of oil and about 1/4 cup of water.

In the same pan you used to saute the garlic, pour another 1/4 cup of water and use this to dissolve one of the bouillon cubes. Add it to the puree once it’s dissolved.

Put the puree back in the pan and heat till bubbling gently. Sprinkle some of that delicious shichimi togarashi in there. However much you want (it’s delicious, so you probably want lots. (Are you crazy? Don’t trust me; taste that stuff first before you put it in, otherwise it might feel like regret later!) Stir it around while it bubbles for a minute or so, then set aside.

Step 2: Now make the bulk of the broth

Saute the yellow onions in that last Tbs of oil for maybe 5 minutes, and then add all that crazy ginger and the cubed squash. Saute maybe 5 mins more, until the onions are nice and soft, and then add the tamari and enough water to deglaze. Add the second bouillon cube and stir til it’s dissolved. Add more water if you need to.

Now add the rest of the water and let it all cook until the squash is nice and soft. When the squash is almost there, add the garlic puree and the red miso paste. If the miso paste is kind of hard, like mine was, make sure you break it up into small pieces or it will never melt. Stir well and let simmer til the squash it totally soft and the miso is melted.

Step 3: Make your noodles

Follow the directions on the package. Once they are done just rinse them in cold water so they don’t keep cooking, and set aside til you’ve figured out your broth situation.

Step 4: Decision time

If you want a thin broth, you’re going to strain what you’ve made into a bowl or other large container, and use that to serve. If, like me, you want all the nutrition, you’ll strain the broth, puree whatever isn’t totally liquid, and then put the two back together. Your choice.

Step 5: Time to eat!

Put noodles in bowl. Pour hot broth over noodles. Top with whatever you decided to use as toppings. Sprinkle with more shichimi togarashi. Eat!