Shiitake Ramen
Cooking Time
Prep Time
Difficulty
Cuisine
Ramen, the emblematic dish of Japanese cuisine, has captivated the world with its richness and diversity. Originally from China, ramen was adapted by Japan to become what we know today: a nourishing bowl of aromatic broth filled with noodles and vegetables. Each region of Japan has developed its own version of this dish, varying the broth base between shoyu (soy), miso, shio (salt), and others. Our Shiitake Ramen recipe is a vegan interpretation that highlights the versatility and depth of this classic dish.
One of the beauties of ramen lies in its adaptability regarding noodles. Traditionally, specific ramen noodles are used, but the truth is that you can use any type of noodles you have on hand. Whether they are buckwheat-based soba noodles, thicker udon, or even spaghetti in a pinch, the result will always be deliciously satisfying. The key is the quality of the broth and the freshness of the toppings that accompany the noodles.
Our Shiitake Ramen recipe starts with preparing a rich umami broth, using shiitake mushrooms and miso as the main base for a deep and rich flavor. Golden tofu and an assortment of fresh vegetables add texture and color to the dish, making each bite both healthy and flavorful. The process is simple: start with the broth and while it simmers, sauté the tofu and vegetables in a pan; then add them to the broth, along with the noodles. Serve hot, topped with green onions for a fresh and crunchy final touch.
With this recipe, we invite you to explore the art of making ramen at home, adapting the flavors to your taste to create a comforting dish that will satisfy all palates.
Shiitake Ramen
Ingredients
For the broth:
- 1.5 liters of water
- 10 dried or fresh shiitake mushrooms
- 1 piece of kombu about 10 cm or a sheet of nori
- 2 tablespoons of miso white for a milder flavor or red for more depth
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 2 cloves of garlic minced
- 1 piece of fresh ginger about 5 cm, minced
For the vegetables:
- 200 g of vegan ramen noodles
- 200 g of firm tofu cubed
- 1 carrot julienned
- 100 g of Chinese cabbage chopped
- 1 red bell pepper sliced
- 2 green onions sliced
- 1 tablespoon of vegetable oil
Instructions
Broth preparation:
- In a large pot, heat a small amount of sesame oil, then briefly sauté the garlic and ginger to release their aromas.
- Add the water, soy sauce, shiitake mushrooms, and the kombu or nori sheet.
- Bring to a boil, then reduce the heat and let simmer.
- Stir in the miso by first diluting it in some hot broth to prevent lumps. Be careful not to boil the broth after adding the miso to preserve its beneficial properties.
- Simmer gently for about 15 minutes.
- Remove the kombu if used.
Vegetable and tofu preparation:
- While the broth is simmering, heat the vegetable oil in a pan. Add the tofu and brown it on all sides.
- In the same pan, quickly sauté the vegetables (carrot, Chinese cabbage, red bell pepper) until just tender.
Adding tofu and vegetables to the broth:
- Add the sautéed tofu and vegetables to the broth and let simmer for a few more minutes to allow the flavors to integrate.
Noodle cooking:
- Add the noodles to the broth and cook according to the package instructions, usually about 3 minutes.
Assembly:
- Serve the broth and noodles in bowls, garnished with the sliced green onions.
A recipe proposed by Maison Marmite
