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Vegan Soy Milk Miso Ramen

Vegan Soy Milk Miso Ramen

>1 hour Japanese Vegan Main

2 hours

Easy

 

Prep + Cook Time

2 hours

Ingredients

For 3-4 servings

Skill Level

Easy

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Ingredients

Serves: 3-4

 

  • 3 portions of Ramen Noodles
  • 1l Water
  • 10g Kombu
  • 8 Dried shiitake Mushrooms (soaked)
  • 3 Cloves Garlic
  • 3 slices Ginger
  • 1 stalk Japanese Leeks
  • 2 tbsp Miso
  • 250ml NutriSoy Fresh Soya Milk No Sugar (Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.)
  • 100ml Soy Sauce
  • 100ml Sake
  • 50ml Mirin
  • ½ head Cabbage (slice into discs, like Charshu)
  • Corn
  • Nori
  • Spring Onion
  • Toasted Sesame Seeds

Preparation

  1. In a pot add water, kombu. Bring to just before a boil and turn off the heat. And remove kombu.
  2. In a small boil, combine sake, mirin and soy sauce. Set aside
  3. In another large pot add oil over medium heat, add leaks, garlic and ginger. Stir fry until fragrant. Add in Kombu dashi stock, soaked halved mushrooms and mushroom liquid.
  4. Bring to a boil and add 100 ml of sauce mixture. Cook for 2 minutes and adjust to taste.
  5. Once stock is ready, add in Miso over a strainer to dissolve and add Soy milk.
  6. In a pan with oil, pan fry cabbage slices. Season with salt. Pan fry until lightly browned on both sides and add 1 tbsp of sauce mixture. Cook until cabbage is slightly caramelized.
  7. Assemble ramen by adding boiled noodles into a bowl, soup, charred cabbage, sesame seeds, corn, spring onion and Nori.
 
 
5 months ago