Vegan Ramen inspired by Le Cordon Bleu
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Ingredients
- 1.2 L water
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3-4 dry shitake mushrooms- don't toss after making stock. Keep to serve in the ramen
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1-2 pieces of kombu
- 1.4 L dashi stock
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60 g red miso
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80 ml soya sauce
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70 ml sake
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120 g tahini
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100 g roasted peanut
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40 ml rice vinegar
- 200 g extra firm tofu
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70 ml avo oil or any neutral oil
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20 g garlic, finely chopped
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40 g ginger, finely chopped
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20 ml soya
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30 ml sake
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20 gr red miso
- 20 ml chili oil of choice
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200 g noodle- can use ramen or rice whatever you have on hand
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100 g edamame beans, blanched
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100 g julienned carrots, blanched
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150 g bok choy, blanched
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100 g scallions
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30 ml avocado oil or any neutral oil
Dashi stock
Ramen broth
Tofu bits
Garnishes
Directions
- Dashi: In a pot add the water, dried shiitake and dried kombu, bring to a boil and let simmer for 15-20 minutes and then strain. Add in the red miso, soy sauce, sake, tahini, roasted peanut and rice vin. Emulsify with a hand blender or place in a vitamix and blend until smooth. Keep in a pot to the side until ready to use. You will want to reheat it for serving.
- Tofu bits: Grate and mash the tofu with a fork until it is crumbled and resembles ground pork. Fry the tofu over medium-high heat in the oil until crispy and golden brown, not stirring. Let it brown on one side before stirring it. Once the tofu is crispy, reduce the heat and push the tofu to the side of the pan. Fry the ginger and garlic. Season the tofu with miso paste, dissolved in soy sauce and sake. When you pour in the liquid, the tofu will soften up a bit so give it a couple more minutes for the liquid to absorb and the outside to crisp up again.
- Slice the scallion, finely separating the white from the green, searing the white part in the avo oil until slightly golden, and keep the green for the top of the soup.
- Assemble: Cook the noodles according to the package and place in your serving bowl. Pour over the ramen broth and then place over the blanched carrots, edamame, bok choy, tofu bits, fried and fresh scallions, shiitakes and finish with chili oil of choice.