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26 lines
2.3 KiB
Plaintext
26 lines
2.3 KiB
Plaintext
>> source: https://minimalistbaker.com/easy-vegan-ramen/#wprm-recipe-container-35499
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>> total time: 3 hours
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>> serves: 4
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Heat a #large pot{} over medium-high heat.
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Once hot, add @olive oil{1%Tbsp}, @garlic{5%cloves}, @ginger{1%3-inch}, and @yellow onion{1%medium}. Sauté, stirring occasionally for 5 to ~{8%minutes} or until the onion has developed a slight sear (browned edges).
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Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the @vegetable broth{6%cups} to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
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Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, @tamari or soy sauce{2%Tbsp}, and @dehydrated shiitake mushrooms{0.5%oz} - stir.
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Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least ~{1%hour}, up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
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Taste broth and adjust seasonings as needed, adding more soy sauce or @sesame oil{1%tsp} if desired. Add the @white or yellow miso paste{1%Tbsp} at this time.
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When you’re 30 minutes from serving, prepare any desired toppings (see notes for @miso-glazed carrots (optional){}, @miso-glazed baby bok choy (optional){}, and quick-seared @extra-firm tofu{10%oz}).
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NOODLES: Fill a #large saucepan or pot{} with water and bring to a boil. Once boiling, add @ramen noodles{8%oz} (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4 to ~{5%minutes}. Drain and set aside.
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Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
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To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, @chopped green onion (optional){1/2%cup}, or seared tofu. Serve with @chili garlic sauce (optional{} (found here) for added heat.
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Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.
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