Shiitake Ramen
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.
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
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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.
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A recipe proposed by Maison Marmite