Vegan ramen
Local name : ラーメン
A deep kombu, shiitake and miso broth with springy noodles, golden tofu, seared mushrooms and blanched pak choi.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Difficulty
- Medium
Method
- Put the kombu and dried shiitake in the cold water and soak for 30 minutes.
- Add the onion, garlic and ginger. Heat gently and lift out the kombu as soon as the water trembles, then simmer the broth, covered, for 30 minutes.
- Strain the broth. Pick out the softened shiitake, slice them and set aside. Season the broth with the soy sauce and sesame oil.
- In a hot frying pan with a little oil, brown the tofu for 3 minutes per side, then sear the fresh mushrooms for 4 minutes. Salt lightly.
- Blanch the pak choi for 2 minutes in a pan of boiling water, then cook the noodles in the same water according to the packet. Drain.
- Reheat the broth without boiling, turn off the heat and stir in the miso until dissolved.
- Divide the noodles between four bowls, pour over the hot broth and arrange the tofu, mushrooms, pak choi and shiitake on top. Finish with spring onion, nori and sesame.
The broth is happy to be made the day before. It deepens overnight, leaving only the noodles to cook when you sit down to eat.
