The grand finale of my Japanese feast! Although, we had to wait until the next day to eat this because we were so full from the night before. This is my favourite ramen recipe ever, and that's saying something after spending 2 weeks in Japan on the hunt for vegan noms. This recipe was inspired by the Gastroplant recipe, with a couple tweaks for my personal taste.
Prep time: 10 min
Cooking time: 25 min
Serves 3-4
Broth Ingredients:
1 white onion
4 cloves of garlic
1 tbsp ginger
3 tbsp sesame oil (or other)
1 litre veggie stock
1 cup raw cashews
3 dried shiitake mushroom
1/2 cup cashew milk
1 1/2 tbsp soy sauce
1/2 cup nutritional yeast
Ramen Ingredients:
(Previously made) broth
Ramen Noodles
Shiitake Mushrooms
White button mushrooms
Spring onion
Nori
Tofu
Oil
Broth Recipe:
1. Place shiitake mushrooms, and cashews in a cup of hot water
2. Put sesame oil in a large pot, add onion and cook through until golden brown. Add finely diced garlic, and ginger. Stir well, and add veggie stock.
3. Drain and save water from mushroom and cashews. In a blender, add mushrooms, cashews, nutritional yeast, sesame oil, soy sauce, and milk. Blend well. If too thick add small amounts saved mush/cash water and blend until a nice broth consistency. Not too liquidy, not too thick.
4. Once the veggie pot of stock is simmering and hot, strain out the onion, garlic etc until just left with liquid. Stir in cashew mixture until combined well. If too thick, add more of saved water.
Ramen Recipe:
1. Cook noodles according to instructions on packet. Drain and rinse with cool water.
2. Thinly slice tofu, and cook in a pan with soy sauce until soft on the inside and a lil crispy on the outside.
3. Blanch mushrooms by placing in boiling water for 2-3 minutes, then removing and running under cold water.
4. Pour broth into a bowl and add noodles. Top with mushroom, thinly sliced spring onion, nori, tofu, and a drizzle of sesame oil (optional).