OK so obviously we love the Japanese cuisine. We have tried to make a perfect vegan ramen soup (one of my partner’s favourite dishes) … and this one came pretty darn close. Don’t be fooled by the ‘soup’, it’s actually a real filling dish!
- ~1.5L water
- 4 tbsp vegetable stock
- 2-3 chilis , chopped
- 3 cloves of fresh garlic, chopped
- thumb size of fresh ginger, chopped
- 2 – 3 tablespoons sesame oil
- 5 tbsp miso paste
- 5 tbsp soy sauce
- 2 tbsp cooking sake
- Green onion - dark green parts thinly sliced for garnish
- bok choy
- (heirloom) carrots
- block of firm tofu
- 6 tbsp tahini
- 2 tbsp rice vinegar
- fried shallots
- pickled ginger
- 4 servings of ramen noodles (packaged or fresh)
- Step 1 Put the water in a pot over low heat with the vegetable stock and 2 tbsp of miso paste.
- Step 2 Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.
- Step 3 Combine the miso paste with 1 tablespoon of the soy sauce in a small bowl. Stir well to dissolve.
- Step 4 Reduce the heat to medium and add the garlic and ginger. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Turn of heat.
- Step 5 Put another pot on the stove and bring water to boil.
- Step 6 In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and sesame oil. Mix well.
- Step 7 Steam the bok choy until the stems are tender. Remove to a plate. Now add the ramen noodles to the pot of boiling water and cook according to the package directions.
- Step 8 Divide the tahini mixture between two bowls and ladle over the hot soup while stirring well to combine. Add the noodles and top with the bok choy, tofu and fresh green onions. Serve with pickled ginger and fried shallots.